Slow Cooker Moroccan Chick Pea Stew

Serves: 6-8

Ingredients:

1.3- 1.5 lb package 93% lean ground turkey (I especially like Jennie-O)

1 ½ Tbsp Flying Olive Extra Virgin Olive Oil (I like a little spice so I mix ½ Tbsp Harissa and 1 Tbsp Garlic. Some additional suggestions would be these or Chipotle, Cilantro and Roasted Onion, or any Flying Olive Single Varietal of Choice), divided, plus a little more for garnishing, if desired 

1 yellow onion, chopped *see note below

2 garlic cloves, chopped *

1 cup diced carrots *

1 cup diced celery*

2 cans (14.5oz) of diced tomatoes, such as fire roasted, and their juice

2 (15 oz) cans of chick peas, drained and rinsed

2 cups low sodium, 99% fat free chicken broth

2 tsp turmeric

2 tsp paprika

1 tsp coriander

2 bay leaves

¼- ½ tsp crushed red pepper flakes. optional

1 tsp Kosher or sea salt (try one of our Salts-of-the-Earth sea salts)

2 Tbsp fresh Italian parsley, chopped , more for garnishing, if desire.

Directions:

Place ½ Tbsp
Flying Olive EVOO of Choice over medium-high heat until it begins to shimmer. Add ground turkey and cook for about 10-12 minutes, breaking it up and stirring until it is cooked. Drain and place in the slow cooker.

To the same skillet, add the remaining Flying Olive EVOO of Choice. Add the chopped onions, pepper, carrots, and celery and sauté until soft, about 8 minutes. Add garlic and sauté for another 2 minutes. Transfer to the slow cooker along with the diced tomatoes, chick peas, spices, broth. Gently mix well.

Cover and cook on LOW heat 6 to 8 hours. Remove the bay leaves and serve; garnished with fresh parsley, and a little Flying Olive Garlic EVOO, if desired. T

his is especially good served on couscous or a cooked rice blend such as Minute Rice’s multi-grain medley with brown, wild, and red rice and quinoa, shown in the photo above.

Submitted by Barb L.

*When I’m in a rush, I roughly chop the onion, garlic, carrots, and celery. I place them in my food processor and chop them up a bit. This is probably illegal in culinary school, but it saves me a ton of time and chopping. Just note, you will not have to cook the veggies as long before adding them into the crock pot with the turkey, maybe only 3-4 minutes.