Name: Slow Cooker Moroccan Chickpea and Turkey Stew
Total time: 6 h 15 min
Yield: 7 servings
Ingredients: as needed cooking spray; 1.3 lb ground turkey; 1 tbsp olive oil; 1 yellow onion, chopped; 2 cloves garlic, chopped; 3 tbsp poblano pepper, chopped; 1 cup carrots, diced; 1 cup celery, diced; 28 oz petite diced tomatoes; 2 cans chickpeas, drained; 2 cups chicken broth; 2 tsp turmeric; 2 tsp paprika; 1 tsp coriander; 2 bay leaves; 1/2 tsp red pepper flakes, crushed; 2 tsp salt, coarse; 2 tbsp Italian parsley, chopped

Estimate, per serving

Cal: 342
Protein: 24g
Carbs: 38g
Fat: 10g
Sodium: 1,081mg
Fiber: 8g

Ingredients

cooking spray: as needed
ground turkey: 1 1/2 lb
olive oil: 1 1/8 tbsp
yellow onionchopped: 1
garlicchopped: 2 cloves
poblano pepperchopped: 3.43 tbsp
carrotsdiced: 1 1/8 cup
celerydiced: 1 1/8 cup
petite diced tomatoes: 32 oz
chickpeasdrained: 2 1/4 cans
chicken broth: 2 1/4 cups
turmeric: 2 1/4 tsp
paprika: 2 1/4 tsp
coriander: 1 1/8 tsp
bay leaves: 2
red pepper flakescrushed: 0.57 tsp
saltcoarse: 2 1/4 tsp
Italian parsleychopped: 2 1/4 tbsp

Method

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
02Transfer cooked turkey to slow cooker.
03To the skillet add olive oil, onion, poblano pepper, carrots, and celery. Sauté until soft, about 8 minutes.8 min
04Add garlic and sauté for 2 minutes.
05Transfer vegetables to slow cooker along with tomatoes, chickpeas, turmeric, paprika, coriander, bay leaves, red pepper flakes, salt, and broth. Mix gently.
06Cover and cook on low for 6 to 8 hours.6 hr
07Remove bay leaves and serve. Garnish with fresh parsley.

Fits

Gluten-free