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
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
Instructions
- 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.
Delicious! We’ve loved this every time I’ve made it. When short on time, I don’t saute the veggies but get the slow cooker started early in the day. I top it with dollop of goat cheese sauce by the World Central Kitchen Cookbook (1/2 c heavy cream or any kind of nondairy milk, 4 oz crumbled goat cheese, 1/2 tsp cumin. Bring to simmer over low heat for 15 minutes. Don’t boil. Bring to room temp before serving).
I have been making this soup for years, and I love it so much! I love all the unique flavors and I love that it’s a healthy meal for my family.
I have made this recipe using leftover Thanksgiving turkey for a few years now and it always turns out delicious and my turkey doesn’t go to waste. I also always add my own ingredients and seasonings, (more leftovers, mostly veggies). But it’s a great go to recipe for anytime.
This is absolutely delicious. Sometimes I make it with ground chicken.
Anyone I serve this to loves it.
I also love Skinnytaste’s Chicken Enchilada soup in the Slow cooker.
Thanks Jane!
This is a hearty, tasty, stew. I like stirring in fresh spinach at the end and a dollop of goat cheese sauce in each bowl when served. Sauce: 1/2 c. milk or cream, 4 oz crumbled goat cheese, 1/2 tsp cumin, some kosher salt. Combine, simmer for 15 minutes while stirring occasionally but don’t boil it. Allow to cool before serving.
I thought the flavors were a bit unusual, not bad just different. I added about 2 teaspoons of Vietnamese cinnamon and it was a game changer. It smoothed out the flavors and made it quite pleasant. I will definitely make again, and add the cinnamon.
This is an easy, great recipe, I am putting it in my regular rotation. I used fire roasted diced tomatoes.
I made this yesterday. With the new points system rolled out on December 10, it’s now 1 points.
I love also adding cinnamon to this. It gives it a really good flavor. Sounds a little weird but it works! I just add it to taste
It was easy to assemble. I found it to be too bland, and my husband didn’t like the chickpeas. If I made it again, I would use 1 lb. lean ground beef, and substitute black beans or kidney beans for the chickpeas. It tasted better the following day after the flavors blended.
I tried this recipe last Sunday. I will not prepare this stew again.I didn’t like it.
One of our favorites!
Lovely and tasty
I’d like to make this in my Dutch oven in the oven. Any suggestion as to what temperature and time in the oven?
I have made this many times in the past year as well as giving recipe to loved ones.
It freezes well so I keep individual servings in freezer for when I want something cozy, flavorful, and easy to eat. I add kale, skip the broth, and often serve over rice.
So good! I didn’t have time for a slow cooker so I did 22 min in the instant pot and it was amazing!
Delicious and very filling!
I’ve been hunting for healthy, but still tasty, and portable lunches that I can take to school during the week. (I am a high school teacher.)
This Moroccan stew was a big success.
Easy to make, warmed up very nicely in the microwave at school, unique and interesting flavors, and helped me keep on track with my weight watcher points.
Highly recommended!
One of me and my husbands favorite! I add more meat and a little more of some ingredients to accommodate because my husband loves a really meaty soup. But this is so unique and flavorful!
This is one of the few recipes on my shared Recipes To Always Make List. It is so satisfying and filling without being heavy, and it couldn’t be easier to come together. I usually swap the peppers for two Serrano peppers because I like mine a little extra hot. It also freezes great, so if you need to have something ready to go for next week or in a pinch this is your girl!
I have made this several times now and it is now my favorite broth-based soup (as opposed to a creamy soup). I would give this 6 stars if I could! So full of flavor! Most broth based soups hurt my stomach and aggravate my acid reflux. This does not bother at all! Thank you so much for this recipe!
I make many soups and stews with chickpeas with sometimes ground turkey and my family have grown to love this recipe as well!
Hi there I love this recipe and made it many times last fall when I had a crockpot. I’ve since gotten rid of my crockpot and have an instant pot. Has anyone tried this in a crockpot? Would love to get some tips around that.
This recipe was fantastic. Making it again 2 weeks in a row. I did use ancho chili powder in replace of the poblano pepper. I used about 2 tbsp. Also doubled the red pepper.
I was thrilled to click on WW Personal Points and have this load into my WW plan!!!!! This is the best. Stew is cooking now. Will post review once complete and tasted. I’m sure it will be as good as all of you other recipes. Gosh, you made my day, my week!
I made this on the stovetop with the following modifications: 4 cups of broth instead of 2, a small can of mild green chiles instead of poblano (I’d cut down on the red pepper flakes if you do this), a 1/2 teaspoon of curry powder and cooked covered for 35 min.—it was delish!
Excellent recipe! I added 1/2c of frozen corn and used Fire Roasted Tomatoes (2 cans) in place of the petite diced tomatoes. My husband and I both love it! Thank you Gina!
2012 Jan 24
Absolutely delicious. And easy to make too…win, win!
I didn’t have any Poblano Peppers but this is a recipe I’ll make often and I’ll use poblanos next time. My husband loved it too and said we need to keep this recipe! I’d already texted it to our daughter lol
Try it, you’ll love it!
Oops…that date should be 2021 Jan 24 in my review.
This stew was OUTSTANDING! So glad I found it on the site. Husband doesn’t like tomato chunks so substituted 28z crushed tomatoes otherwise made exactly as written. I’m new to chickpeas and I loved the texture they provided. I also appreciated that although it’s tomato based it’s not overly acidic. There were plenty of leftovers for lunches. We’ll be adding to our regular rotation!
I’ve made this recipe several times and LOVE it. Will ground turkey thigh meat work too, or would it be too oily/gamey?
I don’t understand the sauteing of meat and veggies before adding to crock pot? It seems to defeat the use of a slow cooker and possibly (?) add an extra step and more mess in the kitchen.
The cook time is certainly long enough to cook the meat and soften all the veggies. I’m going to try to make this within the next week or so and just dump and mix everything in at the same time, including fresh parsley. I’ll add the mint at the end. Anyone else try this without cooking everything first?
I’m sure you’ve tested it by now and have your answer, but I’ve done this recipe both ways and sautéing the meat and veggies first yields more flavor. The crockpot boils everything slowly which yields a mild flavor while sautéing with high heat first causes a little browning of the meat & veggies (Maillard reaction), thus deepening the flavor. Also I like to ‘bloom’ the powdered spices for a few seconds in the oil leftover in the pan after sautéing the meat & veggies, to enhance their flavor. I first made this recipe by just dumping everything in to be easy, and felt it was bland. I made it again according to instruction (and bloomed my spices), and it was delicious and flavorful.
Thought the exact same thing! Will try to do that as well.
Hello, Vivian.
When you sauté onions, celery, and carrots in, for example, olive oil, you are creating what is known as a mirepoix. It is used as a flavor base in recipes to create delicious soups, stews and meat dishes. I hope this clarifies your question and that you continue to enjoy cooking.
Vivian, by sautéing the onions, carrots, and celery first, you are making a mirepoix.
I was looking for something to make with ground turkey that wasn’t another chill recipe. This fit the bill and was delicious! I subbed a sweet potato for the carrots (what I had in the pantry) and added 1 tsp cumin, 1/2 tsp cinnamon. Great flavor. Made a lot! Staying in the rotation.
It’s delicious, hearty, and not difficult to make. You can even choose to eat it more like a soup or more like a stew.
My husband found this recipe and I’m so glad he did, absolutely delicious it was even better for lunch the next day. This recipe is a keeper!!
Adjustment for the Instant Pot – 25 min and then manual release. Came out perfect =)
I made this in pressure cooker. Cooked turkey on stove top, then put all ingredients in pressure cooker for 25 minutes. Delicious!!
Wow! So delicious and filling! I was a bit skeptical because sometimes canned tomatoes smell like canned soup to me. When it was done cooking, it smelled good, but kinda smelled like canned soup so I wasn’t ready to be blown away. BOY WAS I WRONG…this tastes NOTHING like canned soup…the spices are amazing and it is soooo filling!! Will definitely be making this again!!!
What is the serving size? 1 1/3 cup ish? Thanks!
1 1/2 cups
I made this in my InstaPot last night for lunches this week, it is delicious! Great flavor & fits perfectly into my macros!
How long did you cook it in the instant pot? Thanks!
My favorite soup so far!
I LOVE this stew. My husband doesn’t like Chickpeas, so it gives me over a week’s worth of filling and satisfying lunches. I have added cumin the last few times I’ve made it because I love it and it works really well. The only thing is that I can’t always find a poblano pepper at the store, so I sub it for another type of pepper and maybe add a little more of the crushed red pepper flakes for the heat. I’ve also made this stove top, and it’s been good, but it’s seriously flavorful when you let it cook in the crockpot for 8 hours. This is a go-to for me!
Does it lower the points if you use 99% fat free ground turkey? Sounds SO delicious!
Holy cow! This was AMAZING! Whole fam loved it. Had some leftover sweet potatoes and topped them with the stew. Awesome low carb, gluten free dish. Thanks, Gina xo
This is really great! I added a bit of extra onion and garlic which is rarely a bad call. I just finished my last serving and plan to make it again next week!
Cut the poblano pepper down to 1.5 tablespoons, used half an onion. It was super!
I made this recipe to the tee…except I used 3 poblano peppers instead of 3 Tbsp. That’s a weird measurement for a pepper. just use the whole thing. This came out delicious. I will for sure make this again but add my own spin on more spice, different veggies, and maybe different meat. Thanks!
Easy to make and delicious! Perfect any time of year!
Made this last night as a slow cooker meal and it really was delicious! I did end up adding some water about 1/2 way through and I think it needed that addition. It’s a very hearty stew, my husband and I ate it with cheez-its!
Thoughts on how long this would take in the instant pot? I’m thinking after browning maybe 20 minutes or use the stew/soup function?
I would love to know the answer!
I used pressure cooker for 25 minutes. It was perfect!!
Is there a time adaptation for an instant pot?
Hi Gina,
Just curious if this favorite has been updated to freestyle smart points? If not I will do manually just wanted to save time if it was. Thanks for all of your yummy delights!!
Yes it has.
Awesome! Thanks so much!
I wanted to make this today as it looks delicious and it’s cold out!
One question, do you use coriander seeds? I generally just use fresh cilantro in my recipes but I noticed I have the seeds in my pantry and wondering if thats what I should use.
Thanks for all your fantastic ideas, I really appreciate them
This is my (and my husband’s) absolute favorite. I made it with 99% fat free turkey for fewer points, used a whole jalepeno instead of the poblano and served it with greek yogurt. It’s amazing. Thank you so much for posting such wonderful recipes!
This recipe is delicious. I love it. ?
I only have dried chick peas. Can I use them and what do I do to them for the recipe?
I used dry chickpeas and just cooked them first the day before. ?
Made it for the first time for a potluck dinner. It was delicious and a huge hit! Definitely a keeper!
Very, very tasty. Made a batch today as my lunches for the week. Used half Italian turkey sausage with ground turkey because I needed to use it up. Also use bell pepper instead of poblano, because I had it on hand and used heirloom Brandywine tomatoes instead of canned. Great flavor! Pro tip: after browning the meat then the veggies, I deglazed pan with half the chicken broth before adding it to the crock. Could not let all that caramized goodness go to waste!
This recipe is a winner. I don’t eat meat so I substituted boca veggie crumbles for the turkey. I cooked on high for about 4-5 hours, and it was perfect. I just needed to add a little salt at the end for my taste. It has a light spicy heat, but is not overwhelming at all. I usually skip garnishes but today I decided to buy some mint anyway to try it out. I really think that the little bit of mint made the dish; it’s a must! I will be saving this recipe and making some to freeze next time.
Glad you enjoyed it Claire!
I have made this stew quite a few times, and it is definitely one of my favorites! I added in a few different spices while sautéing the veggies (Tandoori masala and Garam masala). I had dinner guests last night and this was the perfect easy meal to make! They LOVED it!! They just kept telling me how delicious it was and what a good cook I was! Ha ha!! (Thank you for this wonderful recipe that makes them think so!)
I had some ground lamb and used that instead – the soup was divine. Thank you for this as well as your blog as a whole. It’s been eye opening!
Do you think you could prep everything the night before and add it to the slow cooker in the morning? I don’t have time to make everything in the morning?
Yes!
If u cook the veggies ahead of time are they not mushy after being in the crock pot as well?
Typo, sorry. don’t “like” chick peas!
Sounds good except I don’t look chick peas! Any suggestions for substitutions??
I just gobble down a dish of this, and it’s delicious! I think I added more vegetables, and I know I used a bit less meat. I also accidentally doubled the coriander, but it seems I love coriander. I’m already looking forward to eating it again tomorrow, Tuesday, and Wednesday.
That’s great!
Very delicious and satisfying dish! I added a cup of coconut milk , 1 tsp. Ginger, and a little fish sauce to round it out. Loved it over rice.
Can I use chicken instead?
Sure
If I do not do well with spice what should I leave out? Or cut in half
Thanks!
I may be your biggest fan Gina, I think we’ve tried nearly all the recipes and almost exclusively cook from your cookbook and website. With that said I’ve yet to write a review which is really quite awful of me; but this dish was one of the tastiest things I’ve ever made! We absolutely adored it and I am fairly certain it will end up in the rotation forever more. By the way, it made for divine left-overs at lunch. Thanks again….we love your recipes!
Thank you!
Really looking forward to this 🙂 When I add this to my smart points it comes out to 8 points. However you have not indicated the saturated fat. Would you happen to know what this would be as it will impact the number of points? Thank you
I added about 1/2 cup of roughly chopped golden raisins. It really adds a nice Moroccan-inspired sweet element and texture this lovely stew. (I normally hate raisins. If you do, too, try golden raisins! They're sweeter and taste somewhat like apricots.)
Eating this now and the flavor combo is amazing. Made a double batch this weekend (used 2 crockpots) to freeze for a later time, and so glad I did. This is delicious. I did add more spices once it was cooked since the crockpot tends to diminish the spice effect. I put about a half cup on top of some brown rice and top with goat cheese, which puts it over the top! I'm not dieting anymore but I feel like I'm still losing weight eating your recipes without even really trying!
This is one of my favorites because one bowl is so filling & it's delicious!!! I enjoy things spicy so I used the whole poblano pepper & substituted 3 tsp hot madras curry powder (which has tumeric & coriander required) because I realized I did not have coriander. I knew this spice was a MUST for that "Moroccan" flavor. And I did used the paprika as directed. It turned out wonderful & so I'm making my next batch! Does this work in freezer? You bet! I portioned out 4 cups at a time & then I let thaw in fridge overnight and warm in a little pot on stove or microwave if you have to (may require extra dash of broth on stove). I served with Italian parsley & a tiny bit of goat cheese — a recommendation from your paleo chicken chili recipe that I also made! Thank you for this wonderful recipe!!!
This is one of my all time favorites already!! Trying it today with chicken breast, might add in some spinach at last minute 🙂 thanks so much!
I used butternut squash instead of garbanzo beans to make it paleo friendly. And it turned out AWESOME! I also used coconut oil instead of olive oil (both are paleo) and, if anything, it added a little extra flavor.
GREAT RECIPE!!!
Great!
What if I accidentally ONLY cooked the turkey and put it in the crockpot with all of the other raw ingredients? Think it'll cook up alright still for me?
Yes it should be fine.
Anthony here (don't know why it is showing as anonymous), so I just put all of this in my crock pot and as I look over it again, I may have added too much Turkey. I read it as 1 3lb package of Turkey but now that I look I think it says 1.3lbs of turkey. I may need to make spice adjustments quickly.
Hope it turned out ok!
Would this work well as a freezer meal if I made a large batch?
Yes!
I loved this! I don't normally change recipes but I added the whole poblano because I like the flavor. I also had a huge bunch of kale to use up so I added a TON of chopped kale during the last hour of cooking and it worked perfectly in this dish.
This was absolutely delicious! It calls for a little extra prep work than is typical with slow cooker recipes, but it is really worth it; the vegetables soften up nicely. I used smoked paprika and fire-roasted diced tomatoes, and oh my goodness… It is so, so good!! This will definitely be in my regular rotation.
I made this last night. It looked good so I doubled the recipe. It was delicious! Definitely went down in my recipe book. Next time I will make sure to leave the turkey a little chunkier for texture and I will add at least double the specified poblano as we too found it wasn't spicy.
Hi, is the 1081mg sodium count for the entire recipe or for a serving? Thanks!
Hi Gina, can you verify if the 1081 sodium is per serving?
I made this and was disappointed. I used the full amount of pepper flakes and it was not spicy at all and lacked flavor. Maybe an evening in the fridge will make it better. It was more like a soup than a stew. Might try again with some tomato puree for a heavier sauce and serve it over rice.
This really is so good!! Will make again soon!!
Just made this yesterday night.
I tried adding some kind of my favorite veggies, like zucchini.
To be frank, I don't really care about calories but it came super yummy!
I made this recipe just the other day and my husband and I liked it a lot.
Delicious! A new favorite!
Did this yesterday … super delicious!!!! Love the flavor. SO EASY
Why do you have to pre cook the veggies? Couldn't you just cook the meat and just throw the rest in the crock pot?
Absolutely delicious. I used a jalapeño instead do poblano and only had smoked paprika so I used that. It was amazing. This will become a staple in my house!
I made this last night and it was great. Follow the recipe to a "T" and you will have a bowl of delicious, filling and tasty stew. Thanks for the post.
Made this tonight, and it was a hit! I cut the red pepper flake in half and my 11 month ate a huge serving of it. I even got the super picky 3 year old to take two bites of it Trust me, that's a win, haha!
Just made this tonight for dinner, and it was wonderful! Awesome flavor!
I made this for dinner tonight and can't wait to try it! Smells delicious.
I am trying this today but will use cooked and shredded chicken breast instead of ground meat. Everything else sounds wonderful! May do stove top too.
Thanks! Even my boys loved it (2 year old and 4 year old). One of them picked the celery out, but they loved it and it was easy for them to help make.
I made this last night in my pressure cooker for 20 minutes, but I had to substitute 3/4 tsp dried spearmint, and it tasted great!
Thanks for the recipe looks yummy …
Mmm … I would be tempted to add a bit of feta cheese on top at the end of cooking. Slightly naughty but nice!
How long should it cook for on HIGH?
Just made this today – I make three soups every weekend to take to work and share with two co-workers who are doing WW with me. We're all doing Simply Filling, and this recipe fits that method of eating. Of course, I had to sample a small bowl of it. As are all the recipes I've made from your site, this one is a keeper!
Found the Skinnytaste book browsing at barnes and noble, then I found this blog and it's amazing!
Made this on the stove and it was delicious! And then even more delicious on day 2!
This was a delicious new dish for us. I made it last night, and the only difference was to use just a dash of the red pepper flakes (DH doesn't like it too spicy), and adding palm-full of dried cranberries, and a few shakes of good cinnamon near the end (cinnamon always makes things Moroccan to me). Very very good. We had it over brown rice. I made it on the stovetop and gave it about an hour to simmer together. -Linda G
It's in the crockpot now! Smells delicious. Thanks!
I cook chickpeas from dried in my slow cooker. Could I just add them dried to the soup with some extra water, and they'd cook with the rest of the soup too, instead of using canned or precooked chickpeas?
Sure, how long do they take in your slow cooker?
mmm made this last night, it was delicious!
Happy you enjoyed it!!
This looks amazing, can't wait to try it. I love chickpeas too. I added them to your Turkey Pumpkin Chili recipe last time I made it….delish
Made this on the stove top last night and it was delicious (included some curry powder!)
I had to double the liquid to 4 cups of broth though. Would there have been more liquid to cook out in the crockpot? Wondered if anyone else noticed this issue.
Yes, the slow cooker actually creates more liquid and nothing evaporates. Whenever you convert a recipe for the stove you need more liquid.
Just pinned this and can't wait to make it! It'd prob be delicious even without the turkey
Sounds delicious! Would zucchini work in this? I can't eat peppers, and would love to find a substitute to keep it veggie-ful. (And I will probably cook this on the stovetop.) Thank you!
Don't see why not!
This sounds like a great use for leftover turkey meat from Thanksgiving dinner!
Could you use fresh cilantro? Or, does the coriander give it a better flavor in this dish?
What would the calorie content be without the turkey. I love everything else that you have included in this stew and would like to make it without the turkey adding the quinoa individually as suggested in other comments. Thanks so much for all your wonderful recipes.
http://cooking.stackexchange.com/questions/40887/can-i-put-raw-ground-beef-in-the-crockpot-when-making-chili
For the person who asked about browning the turkey beforehand-it has less to do with safety and more to do with flavor. It is perfectly safe to place uncooked ground meat into a slow cooker. I have added a link above that contains useful guidelines regarding this.
The recipe looks delicious and I will make it today. Thank you Gina! And thank you so very much for your beautiful cookbook. Every recipe I have made so far (about 10 to date) from it has been absolutely delicious.
Why is the calorie count so high? Your dishes usually have a lower amount…
This soup is pretty much a whole meal on it's own. So much protein. 342 calories is very reasonable for a lunch or dinner meal even on a low calorie diet.
I was so excited to make this that I didn't want to wait for a "crock pot day" so I made this in the pressure cooker last night. I let it cook for about 25-30 minutes and it was perfect. The flavors are a great change of pace from my usual recipes. This will be a regular in our house from now on – I can't wait for the leftovers! Thank you so much for this one!
How do you make this in a pressure cooker? Just throw it all in? or brown meat and veg first?
I followed Gina's directions exactly (brown the meat and saute the veggies first) and then just threw it in the pressure cooker instead.
Thank you!! Made this last night in the pressure cooker and it was delicious. so easy . Will definitely make again.
This looks amazing Gina, can't wait to try it. I've heard that our taste buds change with age I wonder if there is any truth to that. Maybe that's why you are liking your chick peas now. I used to hate yogurt when I was little and now I love it!
Karen
oh my goodness this looks so good! I love chickpeas and I love using the slow cooker in the fall/winter!
WHOOWHEE that looks scrum-diddly-umptious, gonna try it!
I'll add a little cayenne probably and maybe a dash of liquid smoke
So many lovely colours and textures going on here, love it 😀 x
This looks delicious! I like turkey as the meat of choice – different than what I'd usually add to my soups.
x Sarah
http://www.bohochiccafe.com
Wow what a great recipe! I haven't ever made a soup like this. I'm going to try this soon. I love how inexpensive the ingredients are too! I have most of that stuff already.
Looks good! Do you have any tips on converting this recipe to "normal" cooking? I do not own a slow cooker and also lack the kitchen space to ever get one… 😉 I'd love to try this recipe though. Thanks.
I have a similar recipe that I converted from meatless that was a stovetop recipe. Follow the stovetop steps above, then after softening the vegetables, add back the meat and put in all other ingredients and simmer at least 20-30 mins.
yes, simple to make in a pot, simmer it maybe 30 to 40 minutes covered on low.
Perfect! Thank you. Shall be tried this weekend. 🙂
Wonderful, comforting and hearty recipe. Catherine
Looks delicious! I am always looking for new ways to cook ground turkey… sometimes it can get a bit redundant.
Definitely trying this!
http://classiccosmopolite.wordpress.com/
Do you think it's 100% necessary to brown the meat in advance? My favorite thing about slow cooker recipes is being able to just dump it all in there, which doesn't really work with this recipe… Let me know what you think. Thanks!
Only necessary if you don't want to get sick from food poisoning. Ground meat always has to be precooked before being added to a slow cooker. I hear you though because I hate the extra step too, but in most recipes the end result is way worth it and still easier than NOT using the slow cooker.
I have never heard this, and have used raw ground meat in the crockpot many times. Can you give me a source for this info? Thanks!
I always brown ground meat in advance, otherwise it would clump together. If you prefer not to do this, use turkey breast instead and once its cooked, you can shred it.
It ate my response!! To sum up, and hopefully not double post: as a chef and food safety instructor, you need to brown your ground meat before adding it to a slow cooker. Ground meat requires a higher internal temperature because during its processing at the plant, it runs a higher risk of contamination and exposure to ecoli. Basically, the more a meat is handled by people, the more opportunities it has to pick up dangerous bacteria. Precooking the ground meat will kill off most harmful bacteria and minimizes its stay in the "temperature danger zone." Super tedious sometimes, but better safe than sorry.
Hi! I actually just browned it slightly! It was still pretty raw when i put itjin the cooker. It cooks for so long I doubt you’ll get food poisoning! It was delicious and we were all fine!
I love whole chickpeas in soups! The first time I had a chickpea was in my friend's mom's minestrone soup. I immediately fell in love. This looks amazing 🙂
Sounds yummy. Do you have a vegetarian suggestion for the turkey that doesn't involve a meat substitute?
The chickpeas have 15g of protein. You can always double that amount or add black beans or lentils (also 18-15g of protein) or some cooked quinoa at the end. Maybe just add the quinoa to each individual serving though as it tends to soak up soups quickly, in my experience.
Quinoa sounds perfect! Thanks!
yes, either add more chickpeas or cooked quinoa would work!
I used chorizo seitan instead of the turkey and it added the spice so I left out the poblano. Turned out great.