Slow Cooker Moroccan Chickpea and Turkey Stew Recipe
Slow Cooker Moroccan Chickpea and Turkey Stew
Ground turkey and chickpeas are slow cooked with turmeric, paprika, coriander and lots of vegetables for a cozy dish that only gets better with time – so leftovers make a delicious lunch. This is also freezer friendly and naturally gluten-free.
It’s so strange how addicted I am to chickpeas these days – a legume I once stayed far away from. Now I can’ get enough of them, and since they are high in protein, fiber, vitamins and minerals, I’m glad I’ve learned to love them. One bowl is very satisfying, and it has a touch of spice. If you prefer to keep it mild, you can leave out the red pepper flakes.
And since so many are asking, I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker. I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This crock pot is so great, I actually own two!
Slow Cooker Moroccan Chickpea Stew
Skinnytaste.com
- Servings: 7 • Size: scant 1 1/2 cups • Points +: 8 pts • Smart Points: 7
- Calories: 342 • Fat: 10 g • Carb: 38 g • Fiber: 8 g • Protein: 24 g • Sugar: 3 g
- Sodium: 1081 mg • Cholesterol: 60 mg
- Ingredients:
- cooking spray
- 1.3 lb package 93% lean ground turkey
- 1 tbsp extra virgin olive oil, light
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 3 tbsp poblano pepper, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 28 oz can petite diced tomatoes
- 2 (15 oz) cans chick peas, drained
- 2 cups low sodium, 99% fat free chicken broth*
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp coriander
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes
- 2 tsp coarse salt
- 2 tbsp fresh Italian parsley or spearmint, chopped
*Check labels for gluten-free.
Directions:
Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes. Break up the ground meat and mix so meat cooks evenly; place in the slow cooker.
To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes. Add garlic and sauté for another 2 minutes. Transfer to slow cooker along with diced tomatoes, chick peas, spices, broth and gently mix well. Cover and cook on LOW heat 6 to 8 hours. Remove bay leaves and serve; garnish with fresh herbs.
Makes 10 cups.