Moroccan Chickpea and Turkey Stew

Since I have been on break, I have been able to do some cooking. I love it!

 I had this yummy main dish at my friend Lydia's and got the recipe from her. 

This recipe is nice as you practically throw everything in and let the crock-pot do its cooking. I served this with pita bread but any other bread would go well. I doubled this and froze some to pull out later.

This recipe and others come from Skinny Taste so check that out for more great ideas.

enjoy

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Slow Cooker Moroccan Chickpea Stew
Skinnytaste.com
Servings: 7 • Size: scant 1 1/2 cups • Old Points: 7 pts • Points+: 8 pts
Calories: 342 • Fat: 10 g • Carb: 38 g • Fiber: 8 g • Protein: 24 g • Sugar: 3 g
Sodium: 1081 mg • Cholesterol: 60 mg

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

*Check labels for gluten-free.

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.