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
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
- ½ 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.