Grinded turkey and chickpeas are slowly cooked with turmeric, bell peppers, coriander and lots of vegetables for a cozy dish that only gets better with time – so the leftovers get a delicious lunch. This is also freezer-friendly and naturally gluten-free.
It's strange how addicted I am to chickpeas these days – a legume that I once stayed far away from. Now I can get enough of them, and since they contain many proteins, fiber, vitamins and minerals, I'm glad I've learned how to love them. A dish is very satisfying and it has a touch of spice. If you prefer to keep it mild, you can omit red pepper flakes.
And as so many ask, I have the 6 Quart Hamilton Beach Set & Forget forgotten programmable slow cooker. I love it because you can adjust the time you want it to cook and it automatically gets hot when done. It also has a probe for meat that automatically closes when done. I hated my old crock pot, it burned everything and my food had a weird taste. This crock pot is so big, I actually own two!
Slow Cooker Moroccan chickpea
Preparation time: 15 minutes
Cooking time: 6 hours
Total time: 6 hours 15 minutes
- cooking spray
- 1.3 pounds 93% lean turkey
- 1 tablespoon extra virgin olive oil, lightly
- 1 yellow onion, chopped
- 2 garlic cloves, chopped
- 3 tablespoons poblano pepper, chopped
- 1 cup diced carrots
- 1 cup celery with cubes
- 28 oz can petite cubes with tomatoes
- 2 15 oz cans of chickpeas, drained
- 2 cups low sodium, 99% fat-free chicken broth *
- 2 tsp turmeric
- 2 teaspoons bell pepper
- 1 teaspoon coriander
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons coarse salt
- 2 tablespoons fresh Italian parsley or spearmint, chopped
Spray a large nonstick skillet with cooking spray and cooked turkey over medium-high heat for 10-12 minutes.
Break up the ground meat and mix it so that the meat is cooked evenly; place in slow cooker.
Add to the oven olive oil, onion, pepper, carrots and celery and saute until soft, approx. 8 minutes.
Add garlic and saute for another 2 minutes.
Transfer to slow cooker along with dice, tomatoes, chickpeas, spices, broth and mix gently well.
Cover and cook on low heat for 6 to 8 hours.
Remove bay leaves and serve; garnish with fresh herbs.
* Check if the label is gluten free. Makes 10 cups.
Serving: 11/2 cups, Calories: 342kcal, Carbohydrates: 38g, Protein: 24g, Fat: 10g, Cholesterol: 60mg, Sodium: 1081mg, Fiber: 8g, Sugar: 3g
Blue Smart Points: 3
Green Smart Points: 7
Purple Smart Points: 3
Points +: 8
Keywords: Moroccan stew, Slow Cooker Moroccan Chickpea and Turkey Stew, Slow Cooker Recipes, turkey stew
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