Slow Cooker Moroccan Chickpea Stew

Recipe by Skinnytaste

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

Ingredients

• cooking spray
• 1.30 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
• ½ tsp crushed red pepper flakes
• 2 tsp coarse salt
• 2 tbsp fresh Italian parsley or spearmint (chopped)

Method

1. 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.

View the recipe instructions at Skinnytaste