Slow Cooker Moroccan Chickpea Stew
User Reviews
4.8
Slow Cooker Moroccan Chickpea Stew
Description
The Slow Cooker Moroccan Chickpea Stew features ground turkey cooked first to develop savory depth, then combined with sautéed onions, poblano pepper, carrots, celery, and garlic. These ingredients are transferred to the slow cooker along with canned diced tomatoes, chickpeas, low sodium chicken broth, and a blend of warming spices like turmeric, paprika, coriander, and red pepper flakes, which evoke Moroccan flavors.
Simmering on low heat for 6 to 8 hours results in tender turkey and vegetables infused with fragrant spices. The chickpeas provide a creamy texture alongside the meat, creating a hearty and filling stew. The use of fresh herbs such as Italian parsley or spearmint at the end brightens the dish with herbal freshness.
This stew can serve as a nourishing main dish suitable for batch cooking and leftovers. It freezes well and reheats thoroughly while maintaining its flavor. Checking labels for gluten-free ingredients ensures compatibility with diet restrictions.
Ingredients
- cooking spray
- 1.3 lb ground turkey 93% lean, package
- 1 tbsp extra virgin olive oil (light)
- 1 yellow onion (chopped)
- 2 garlic chopped, cloves
- 3 tbsp poblano pepper (chopped)
- 1 cup carrot diced
- 1 cup celery diced
- 28 oz diced tomato petite, canned
- 2 chickpeas 15 oz cans, drained
- 2 cups low sodium (99% fat free chicken broth*)
- 2 tsp Turmeric
- 2 tsp paprika
- 1 tsp Coriander
- 2 bay leaf
- 1/2 tsp red pepper flakes crushed
- 2 tsp salt coarse
- 2 tbsp Italian parsley chopped, or spearmint
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
- Check labels of canned goods and broth to ensure they are gluten-free if needed.
- This recipe yields about 10 cups, suitable for meal prep or feeding a group.
- Fresh herbs added at the end enhance the stew’s flavor and aroma.
- Slow cooking allows flavors to meld and meat to remain tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 342kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 1081mg | 45% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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