Slow Cooker Moroccan Chickpea Stew
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Ingredients
- cooking spray
- 1 tbsp extra virgin olive oil
- 1 yellow onion
- 2 garlic cloves
- 3 tbsp poblano pepper
- 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
- 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
- 1.3 lb package 93% lean ground turkey
Instructions
- 1
Lightly coat a spacious nonstick skillet with cooking spray and heat over medium-high flame. Sauté the ground turkey for approximately 10-12 minutes.
- 2
Crumble the meat as it cooks to ensure it browns uniformly; then transfer it to the slow cooker.
- 3
In the same skillet, pour in the olive oil and add the onions, bell pepper, carrots, and celery. Cook these ingredients until they become tender, which should take about 8 minutes.
- 4
Stir in the minced garlic and continue to sauté for an additional 2 minutes.
- 5
Move the mixture to the slow cooker and incorporate the diced tomatoes, chickpeas, spices, and broth. Stir thoroughly to combine.
- 6
Place the lid on the slow cooker and let it simmer on LOW for 6 to 8 hours.
- 7
After cooking, discard the bay leaves and serve the stew, garnishing it with fresh herbs.
Nutrition Information
Notes & Tips
- Makes 10 cups.
- *Check labels for gluten-free.