Moroccan Turkey and Chickpea Soup adapted from SkinnyTaste
2.5 lbs ground turkey
2 tsp olive oil
3 cups diced carrots
1 cup chopped celery
1 large or 2 medium onions
3-4 gloves garlic
4-5 tsp turmeric
3 tsp coriander
3-4 tsp paprika
3-4 tsp salt
4 bay leaves
4-5 cups chicken broth
2 28 oz cans petite diced tomatoes
2 cans chickpeas
Chopped fresh parsley
Brown ground turkey and set aside. Add oil to pan and sauté onions, carrots and celery for 5-8 minutes until they start to get tender. Add garlic and sauté 1 minute. Add turkey back to pot and add in all your spices. Stir until well combined. Add in broth, tomatoes and chickpeas. Bring to boil then reduce heat to simmer. Simmer covered for 30-40 minutes until your veggies are soft. Add in parsley. Serve and enjoy.
Crockpot method: Cook turkey and veggies per instructions. Then add those to crockpot along with remaining ingredients. Cook on high 3-4 hours and low 6-8 hours. Add parsley once done. Serve and enjoy.