Description
This Slow Cooker Moroccan Chickpea Stew is a hearty and flavorful dish combining lean ground turkey, chickpeas, and a blend of aromatic spices. Slow-cooked to perfection, it features tender vegetables and a rich, spiced tomato broth, making it a perfect comforting meal with North African-inspired flavors.
Ingredients
Scale
Meat and Oils
- cooking spray
- 1.3 lb package 93% lean ground turkey
- 1 tbsp extra virgin olive oil (light)
Vegetables
- 1 yellow onion (chopped)
- 2 garlic cloves (chopped)
- 3 tbsp poblano pepper (chopped)
- 1 cup diced carrots
- 1 cup diced celery
Canned Goods and Broth
- 28 oz can petite diced tomatoes
- 2 15 oz cans chickpeas, drained
- 2 cups low sodium (99% fat free) chicken broth
Spices and Herbs
- 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
- Cook the Ground Turkey: Spray a large nonstick skillet with cooking spray and heat over medium-high. Add the ground turkey and cook for 10-12 minutes, breaking it up and stirring frequently to ensure even cooking. Once browned, transfer the cooked turkey to the slow cooker.
- Sauté the Vegetables: In the same skillet, add the olive oil then the chopped onion, poblano pepper, carrots, and celery. Sauté the vegetables until softened, about 8 minutes. Add the chopped garlic and cook for an additional 2 minutes until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker with the cooked ground turkey. Add the diced tomatoes, drained chickpeas, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, coarse salt, and chicken broth. Gently stir to combine all the ingredients evenly.
- Slow Cook the Stew: Cover the slow cooker with its lid and cook on LOW heat for 6 to 8 hours, allowing all the flavors to meld together and the chickpeas to become tender.
- Finish and Serve: Before serving, remove the bay leaves. Garnish the stew with freshly chopped Italian parsley or spearmint. Serve hot and enjoy a comforting and flavorful Moroccan-inspired chickpea stew.
Notes
- Check labels of the chicken broth and canned goods to ensure they are gluten-free if needed.
- You can substitute fresh mint instead of parsley for a different herbal note.
- This recipe can be doubled and cooked in a larger slow cooker if serving a bigger group.
- Leftovers store well refrigerated for 3-4 days and freeze nicely for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 342 kcal
- Sugar: 3 g
- Sodium: 1081 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 60 mg
