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.