This Slow Cooker Moroccan Chickpea Stew is a hearty, flavorful dish that’s perfect for busy weeknights or meal prep.
Packed with plant-based protein from chickpeas, lean ground turkey, fiber-rich vegetables, and aromatic spices, it’s both satisfying and nourishing.
With minimal effort, you get a low-carb, high-protein, and naturally flavorful stew that warms the soul while supporting a balanced diet.
Moroccan Chickpea and Turkey Stew
Equipment
- 1 large slow cooker (6–7 qt)
- 1 large nonstick skillet
- 1 wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1.3 lb lean ground turkey 93% lean
- 1 tbsp extra virgin olive oil light
- 1 yellow onion chopped
- 2 garlic cloves minced
- 3 tbsp poblano pepper chopped
- 1 cup carrots diced
- 1 cup celery diced
- 28 oz can petite diced tomatoes
- 2 15- oz cans chickpeas drained and rinsed
- 2 cups low-sodium 99% fat-free chicken broth
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp ground coriander
- 2 bay leaves
- ½ tsp crushed red pepper flakes
- 2 tsp coarse salt
- 2 tbsp fresh Italian parsley or spearmint chopped
- Cooking spray for skillet
Instructions
- Prepare the Skillet and Brown Turkey: Spray a large nonstick skillet lightly with cooking spray and place it over medium-high heat. Once hot, add the ground turkey in a single layer. Break it apart gently with a wooden spoon or spatula so it cooks evenly. Allow the turkey to sear for 10–12 minutes, stirring occasionally, until it’s no longer pink and begins to develop a light golden crust. This step builds a rich flavor base for the stew. Once browned, transfer the turkey directly into your slow cooker.
- Sauté Aromatics and Vegetables: In the same skillet, add 1 tablespoon of light extra virgin olive oil. Once the oil is warm, add the chopped yellow onion, diced poblano pepper, diced carrots, and diced celery. Sauté these vegetables for about 8 minutes, stirring occasionally, until they soften, release their natural sweetness, and slightly caramelize. This step enhances the stew’s depth of flavor and creates a beautifully aromatic foundation.
- Add Garlic for Flavor Boost: Once the vegetables are tender, add the minced garlic to the skillet. Stir constantly for 1–2 minutes, allowing the garlic to release its fragrant aroma without burning. This step is crucial for layering the flavors and giving the stew its distinctive Moroccan-inspired scent.
- Combine Ingredients in Slow Cooker: Carefully transfer the sautéed vegetables and garlic into the slow cooker over the browned turkey. Then add the diced tomatoes with their juices, the drained chickpeas, and the low-sodium chicken broth. Sprinkle in the turmeric, paprika, ground coriander, crushed red pepper flakes, and coarse salt. Add the bay leaves for a subtle earthy flavor. Gently stir all the ingredients together using a large spoon, ensuring the spices, vegetables, and protein are evenly distributed.
- Cook Slowly for Maximum Flavor: Cover the slow cooker with its lid and set it to LOW heat. Let the stew cook for 6 to 8 hours, allowing the flavors to meld beautifully and the chickpeas to absorb the aromatic spices. During this time, the turkey remains tender, the vegetables become soft and flavorful, and the broth thickens slightly, creating a hearty and satisfying stew.
- Finish and Garnish: Once the cooking time is complete, carefully remove the bay leaves from the stew. Taste and adjust seasoning if necessary, adding more salt or red pepper flakes according to your preference. Sprinkle 2 tablespoons of freshly chopped Italian parsley or spearmint over the top for a bright, fresh finish.
- Serve and Enjoy: Ladle the stew into bowls, making sure each serving contains a balanced mix of turkey, chickpeas, and vegetables. This stew is perfect on its own, with a slice of crusty bread, or over a small serving of couscous or rice. Enjoy a warming, protein-packed, fiber-rich meal that’s as nourishing as it is flavorful.
Notes
- Using lean ground turkey keeps this stew high in protein while reducing saturated fat.
- Chickpeas add fiber, plant-based protein, and a creamy texture without overpowering flavors.
- Sautéing the vegetables and garlic before adding them to the slow cooker enhances the depth of flavor.
- Adjust the spices according to your preference; for a milder stew, reduce the crushed red pepper flakes.
- This recipe makes approximately 10 cups, perfect for meal prep or feeding a family.
- You can substitute fresh parsley with spearmint for a more aromatic, traditional Moroccan touch.
- Using low-sodium broth helps control the overall sodium content without sacrificing taste.
Chef’s Secrets for Maximum Flavor
To elevate the flavors of this Moroccan-inspired stew, always start by browning the turkey and sautéing the vegetables.
This step unlocks natural sweetness and adds a rich, complex flavor base.
Layering spices gradually and cooking slowly allows the aromatic notes of turmeric, paprika, and coriander to meld beautifully.
For extra depth, consider adding a small pinch of cinnamon or a splash of lemon juice just before serving.
Fresh herbs added at the end, like parsley or spearmint, provide a bright, fresh contrast to the hearty stew.
Serving Suggestions for Meal Enjoyment
This Moroccan chickpea stew is incredibly versatile and pairs well with a variety of accompaniments.
Serve it with warm, crusty bread or over a bed of fluffy couscous or rice to make it a complete meal.
For extra texture and flavor, sprinkle toasted almonds or pumpkin seeds on top.
You can also serve it alongside a light green salad or roasted vegetables for a balanced, nutritious dinner.
Leftovers taste even better the next day as the flavors continue to meld.
Storage Tips to Preserve Freshness
Allow the stew to cool slightly before transferring it to airtight containers.
Refrigerate for up to 4–5 days or freeze in portions for up to 3 months.
When reheating, warm gently on the stovetop over medium heat, adding a splash of broth or water if needed to restore the stew’s consistency.
For best texture, avoid microwaving for long periods, which can overcook the chickpeas and turkey.
Proper storage maintains both the flavor and nutritional integrity of the dish.
Frequently Asked Questions
1. Can I make this stew vegetarian or vegan?
Yes! Substitute the ground turkey with extra chickpeas, lentils, or a plant-based protein alternative.
Use vegetable broth instead of chicken broth, and adjust seasoning to taste.
The slow cooker will still meld the flavors beautifully, creating a hearty and satisfying vegan option.
2. How can I thicken the stew if it’s too thin?
If the stew is slightly watery, remove the lid during the last 30–60 minutes of cooking to allow it to reduce naturally.
Alternatively, mash a few chickpeas or add a small amount of cooked quinoa or a cornstarch slurry to achieve a thicker consistency.
3. Can I use canned vegetables instead of fresh?
Fresh vegetables provide better texture and flavor, but you can substitute with canned versions in a pinch.
Reduce additional cooking time slightly to prevent over-softening.
Always rinse canned vegetables to remove excess sodium before adding to the stew.
4. Is it safe to cook on HIGH in the slow cooker?
Yes, but using LOW heat for 6–8 hours is ideal for fully developing flavors and tenderizing the turkey and vegetables.
If short on time, HIGH heat for 3–4 hours works, but the flavors may be slightly less melded and the texture of vegetables slightly firmer.
5. Can I make this stew ahead for meal prep?
Absolutely! This stew is perfect for meal prep. It stores well in the refrigerator for several days and freezes beautifully in single or family-sized portions.
Flavors often improve overnight as the spices continue to infuse, making it an excellent option for ready-to-eat, nutritious lunches and dinners.
