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!

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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

Directions:

  1. Spray a large nonstick skillet with cooking spray and over medium high heat cook ground turkey for 10-12 minutes.
  2. Break up the ground meat and mix so meat cooks evenly; place in the slow cooker.
  3. To the skillet add the olive oil, onions, pepper, carrots, and celery and sauté until soft, about 8 minutes.
  4. Add garlic and sauté for another 2 minutes.
  5. Transfer to slow cooker along with diced tomatoes, chick peas, spices, broth and gently mix well.
  6. Cover and cook on LOW heat 6 to 8 hours.
  7. Remove bay leaves and serve; garnish with fresh herbs.

*Check labels for gluten-free.

Makes 10 cups.

Nutrition Information

Yield: 7 servings, Serving Size: scant 1 1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 3
  • Points +: 8
  • Calories: 342 calories
  • Total Fat: 10g
  • Saturated Fat: g
  • Cholesterol: 60mg
  • Sodium: 1081mg
  • Carbohydrates: 38g
  • Fiber: 8g
  • Sugar: 3g
  • Protein: 24g
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