Ground turkey and hearty chickpeas are simmered slowly with warm Moroccan spices—turmeric, paprika and coriander—along with an abundance of vegetables. The result is a cozy, nourishing stew that develops deeper flavor the longer it rests, making leftovers especially delicious for lunch. This recipe is freezer-friendly and naturally gluten-free when you use gluten-free broth and canned goods.
I used to avoid chickpeas, but lately they’ve become a staple in my kitchen. They’re rich in protein and fiber, and a single bowl of this stew is filling, satisfying and lightly spiced. If you prefer a milder dish, simply omit the crushed red pepper flakes.
If you’re curious about slow cookers, a programmable model that switches to “keep warm” when the cook cycle finishes and includes a meat probe can be very handy for recipes like this. A programmable timer ensures the stew cooks evenly and frees you from watching the pot.
Slow Cooker Moroccan Chickpea Stew
Protein: 24 g
Carbs: 38 g
Fat: 10 g
Fiber: 8 g
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 (or bell pepper)
- 1 cup diced carrots
- 1 cup diced celery
- 28 oz can petite diced tomatoes
- 2 (15 oz) cans chickpeas, drained
- 2 cups low-sodium, 99% fat-free chicken broth* (or vegetable broth)
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp ground coriander
- 2 bay leaves
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tsp coarse salt
- 2 tbsp fresh Italian parsley or spearmint, chopped, for garnish
Instructions
- Lightly spray a large nonstick skillet with cooking spray. Over medium-high heat, cook the ground turkey for 10–12 minutes, breaking it up so it browns evenly. Transfer the cooked turkey to the slow cooker.
- In the same skillet, add the olive oil. Sauté the chopped onion, poblano (or bell) pepper, carrots and celery until softened, about 8 minutes.
- Add the chopped garlic and cook another 1–2 minutes until fragrant. Transfer the vegetable mixture to the slow cooker.
- Add the diced tomatoes (with juices), drained chickpeas, chicken or vegetable broth, turmeric, paprika, coriander, bay leaves, crushed red pepper flakes (if using) and coarse salt. Stir gently to combine.
- Cover and cook on LOW for 6 to 8 hours, or until vegetables are tender and flavors meld. If using a programmable slow cooker, set the timer so the stew finishes when you need it, and allow it to switch to warm when done.
- Before serving, remove the bay leaves. Taste and adjust salt or spices if needed. Garnish with fresh parsley or spearmint and serve warm.
Notes
*Check labels if you need the recipe to be strictly gluten-free—some broths or canned goods may contain gluten.
Makes about 10 cups total. This stew freezes well in portions for quick lunches or weeknight dinners. Reheat gently on the stove or in the microwave until warmed through.
Nutrition
Serving: 1 1/2 cups — Calories: 342 kcal, Carbohydrates: 38 g, Protein: 24 g, Fat: 10 g, Cholesterol: 60 mg, Sodium: 1081 mg, Fiber: 8 g, Sugar: 3 g.
Tips for Success
- For a vegetarian version, replace turkey with a firm textured vegetable protein or extra chickpeas and use vegetable broth.
- If you prefer more sauce, add an extra cup of broth. If the stew seems thin after cooking, remove the lid and simmer on high for 20–30 minutes to reduce and concentrate the flavors.
- Leftovers taste even better the next day; flavors deepen as the stew rests. Freeze in individual portions for easy meal prep.
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