Ingredients
-
-
1.3
-
1
-
1
-
2
-
3
-
1
-
1
-
28
-
2
-
2
-
2
-
2
-
1
-
2
Directions
Ground turkey and chickpeas are slow cooked with turmeric, paprika, coriander and lots of vegetables for a cozy dish that only gets better with time so leftovers make a delicious lunch. This is also freezer friendly and naturally gluten-free.,Its so strange how addicted I am to chickpeas these days a legume I once stayed far away from. Now I can get enough of them, and since they are high in protein, fiber, vitamins and minerals, Im glad Ive learned to love them. One bowl is very satisfying, and it has a touch of spice. If you prefer to keep it mild, you can leave out the red pepper flakes.,
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Steps
|
1
Done
|
Break Up the Ground Meat and Mix So Meat Cooks Evenly; Place in the Slow Cooker |
|
2
Done
|
to the Skillet Add the Olive Oil, Onions, Pepper, Carrots, and Celery and Saut Until Soft, About 8 Minutes. |
|
3
Done
|
Add Garlic and Saut For Another 2 Minutes. |
|
4
Done
|
Transfer to Slow Cooker Along With Diced Tomatoes, Chick Peas, Spices, Broth and Gently Mix Well. |
|
5
Done
|
Cover and Cook on Low Heat 6 to 8 Hours. |
|
6
Done
|
Remove Bay Leaves and Serve; Garnish With Fresh Herbs. |
