Moroccan Turkey & Chickpea Stew (21 Day Fix)

Tuesday, April 7, 2015

Course: Main Dish
Categories: Soup

Preparation time: 15 mins
Cooking time: 6 hours


1.3 lb package 93% lean ground turkey
1 tb extra virgin olive oil, light
1 yellow onion, chopped
2 garlic cloves, chopped
3 tb 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 tb fresh Italian parsley or spearmint, chopped


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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