Slow Cooker Moroccan Chickpea and Turkey Stew

Ingredients

cooking spray

as needed

ground turkey

2 1/4 lb

olive oil

1 3/4 tbsp

yellow onion chopped

2

garlic chopped

3 cloves

poblano pepper chopped

5 1/8 tbsp

carrots diced

1 3/4 cup

celery diced

1 3/4 cup

petite diced tomatoes

48 oz

chickpeas drained

3.43 cans

chicken broth

3.43 cups

turmeric

3.43 tsp

paprika

3.43 tsp

coriander

1 3/4 tsp

bay leaves

3

red pepper flakes crushed

7/8 tsp

salt coarse

3.43 tsp

Italian parsley chopped

3.43 tbsp

Method

1. 01Spray a large nonstick skillet with cooking spray and cook ground turkey over medium high heat for 10-12 minutes, breaking up meat as it cooks.11 min
2. 02Transfer cooked turkey to slow cooker.
3. 03To the skillet add olive oil, onion, poblano pepper, carrots, and celery. Sauté until soft, about 8 minutes.8 min
4. 04Add garlic and sauté for 2 minutes.
5. 05Transfer vegetables to slow cooker along with tomatoes, chickpeas, turmeric, paprika, coriander, bay leaves, red pepper flakes, salt, and broth. Mix gently.
6. 06Cover and cook on low for 6 to 8 hours.6 hr
7. 07Remove bay leaves and serve. Garnish with fresh parsley.