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Slow Cooker Moroccan Chickpea and Turkey Stew

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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

4.97 from 30 votes
6
Cals:342
Protein:24
Carbs:38
Fat:10
Course: Dinner
Cuisine: Moroccan
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Yield: 7 servings
Serving Size: 1 1/2 cups

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.

Last Step:

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Notes

*Check labels for gluten-free.
Makes 10 cups.

Nutrition

Serving: 1 1/2 cups, Calories: 342 kcal, Carbohydrates: 38 g, Protein: 24 g, Fat: 10 g, Cholesterol: 60 mg, Sodium: 1081 mg, Fiber: 8 g, Sugar: 3 g

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153 comments on “Slow Cooker Moroccan Chickpea and Turkey Stew”

  1. 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! 

  2. I make many soups and stews with chickpeas with sometimes ground turkey and my family have grown to love this recipe as well!

  3. 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. 

  4. Avatar photo
    Sheryl Bernstein

    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.

  5. 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!

  6. 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!

  7. 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!

  8. Avatar photo
    Monamarie Mccreary

    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!

  9. 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! 

  10. I’ve made this recipe several times and LOVE it. Will ground turkey thigh meat work too, or would it be too oily/gamey? 

  11. 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?

    1. 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. 

    2. 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.