Moroccan Chickpea and Turkey Stew
A comforting, protein-packed Moroccan stew made with lean ground turkey, chickpeas, and colorful vegetables, slow-cooked with aromatic spices. Perfect for weeknight dinners, meal prep, or cozy gatherings, this stew is filling, flavorful, and naturally nutritious.
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.
