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Here is a recipe inspired by a favorite website. I added more garlic because I think I do on almost every recipe that calls it. It is more of a stew than a soup, but delicious either way.

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Moroccan Chickpea Stew in Slow Cooker

Author: Christopher Kosovich

Ingredients

  • cooking spray
  • 1.3 lb package 93% lean ground turkey
  • 1 tbsp extra virgin olive oil light
  • 1 yellow onion chopped
  • 3 garlic cloves chopped
  • 3 tbsp poblano pepper chopped (or substitute one small to medium size anaheim 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 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.

Notes

Makes 10 cups.