moroccan turkey stew

It feels like everything I've been making recently has chick peas. When I went to the grocery store this weekend, I bought four cans of chick peas. So I need to find a way to pull back on this and add in some other substitutes. But in the meantime, this moroccan turkey stew is delicious.

I found the recipe on the same website that I discovered the spaghetti squash primavera and tomato chick pea soup. While it isn't exactly low in sodium, it is delicious. I pulled it together in very short order after a pretty busy Sunday. The original recipe called for using a slow cooker which I wasn't interested in doing. If I was already going to brown the meat in skillet, I might as well just cook the whole thing in one pot and call it a day.

I'll admit I was a little apprehensive about the spices as I was adding them to the pot. I don't think I've ever used more than a pinch of paprika... never mind 2 teaspoons. But it is so tasty - so just toss caution to the wind and make this soup. Here's how it goes.
  1. Heat olive oil in a large soup pot to medium-high heat. Add in the diced onion and garlic. Saute until onions melt down become more translucent. Then add in the carrots, celery, and pepper.
  2. Cook for about 5 minutes or so.
  3. Add in the ground turkey and break up the meat. Cook until you no longer see pink meat. 
  4. Add in diced tomatoes, chick peas, spices, broth and gently mix well. 
  5. Cover and simmer for about 30 minutes or so. The longer you let it simmer the more the flavors will develop.
Shopping List
olive oil
1 yellow onion, chopped
2 garlic cloves, chopped
3 tbsp poblano pepper, minced
1 cup diced carrots
1 cup diced celery
1 lb package 93% lean ground turkey
28 oz can petite diced tomatoes
1 (15 oz) cans chick peas, drained
2 cups chicken broth
2 tsp turmeric
2 tsp paprika
1 tsp coriander
2 bay leaves
2 tsp coarse salt

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