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Recipe of the Week: Slow Cooker Moroccan Chickpea and Turkey Stew

Servings: 7

Ingredients:

  • cooking spray
  • 1.3 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
  • 1/2 tsp crushed red pepper flakes
  • 2 tsp coarse salt
  • 2 tbsp fresh Italian parsley or spearmint, chopped

Directions:

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.

Makes 10 cups.

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