Moroccan Turkey & Chickpea Stew
375 min339 kcal each
Lean turkey, chickpeas and vegetables slow-cooked in tomatoes with turmeric, paprika and coriander. Fifteen minutes of prep, then the slow cooker does the rest.
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Plan this recipeIngredients
for 6 servings- Olive oil spray½ tsp
- Lean ground turkey (93%)590 g
- Olive oil1 tbsp
- Onion1 piece
- Garlic2 clove
- Poblano pepper3 tbsp
- Carrots128 g
- Celery101 g
- Canned chopped tomatoes794 g
- Chickpeas, canned, drained and rinsed2 can
- Low-sodium chicken broth480 ml
- Turmeric2 tsp
- Paprika2 tsp
- Ground coriander1 tsp
- Bay leaf2 piece
- Chili flakes½ tsp
- Salt2 tsp
- Fresh parsley2 tbsp
Method
Prep 15 min · cook 360 min- Mist a large non-stick pan with oil and brown the turkey over medium-high heat for 10–12 minutes, breaking it up; tip into the slow cooker.
- Add the olive oil to the pan and sauté the onion, poblano, carrots and celery for about 8 minutes until soft, then the garlic for 2 minutes more.
- Transfer to the slow cooker with the tomatoes, chickpeas, spices and broth and stir gently.
- Cover and cook on low for 6–8 hours.
- Remove the bay leaves and serve scattered with parsley.
- Keeps 5 days in the fridge or 3 months frozen. Reheat on the hob or in the microwave until piping hot.
Nutrition
per servingCal
339
Protein
27g
Carbs
29g
Fat
14g
Of 14g of fat per serving, 2.9g is saturated.
