Moroccan Chickpea Stew in Slow Cooker

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.

Moroccan Chickpea Stew in Slow Cooker
  • 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
  • ½ tsp crushed red pepper flakes
  • 2 tsp coarse salt
  • 2 tbsp fresh Italian parsley or spearmint, chopped
  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.
Makes 10 cups.


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