Dinner

Turkey and Chickpea Sauce (Crockpot) is for Dinner.

Turkey and Chickpea Sauce (Crockpot) takes 30 minutes to prepare.

Turkey and Chickpea Sauce (Crockpot) takes 360 minutes to cook.

Turkey and Chickpea Sauce (Crockpot) makes 6 servings.

The ingredients for Turkey and Chickpea Sauce (Crockpot) are:

Fennel seed, .5 tsp
Ground Turkey, 1 lb
Onions, 2 medium diced
Celery, 4 stalks diced
Carrots, 1 diced
Garlic, 2 cloves minced
Oregano, 1 tsp dried, crumbled
Salt, 1 tsp (optional)
Black pepper, .5 tsp
Mushrooms, Button or Cremini, 8 oz sliced
Crushed Tomatoes, 1 28 oz can
Vegetable, Chicken or Turkey Stock, 1 cup
Chickpeas (garbanzo beans), 1can drained or 1 cup cooked
Red Sweet Pepper, 1 diced
Paprika, 2 tsp dissolved in 1 T. lemon juice

Here is how you make Turkey and Chickpea Sauce (Crockpot):

In dry non-stick skillet over medium heat, toast fennel seeds, stirring until fragrant, about 3 minutes. Transter to a mortor or spice grinder and grind or crush in a bowl. Set aside.In same skillet add turkey, onion, celery, and carrot. Add in a little stock as needed to keep from sticking. Cook, stirring, until vegetables softened and turkey is done, about 6 minutes. Add garlic, oregano, salt & pepper and cook, stirring, for 1 minute. Add mushrooms and toss together. Transfer mixture to crockpot. Add tomatoes, chickpeas, red pepper, and fennel and stir well. Depending on the thickness of sauce you desire you can add in some or all of the broth. Cover and cook on Low for 6 hours or on High for 3 hours until hot and bubbly. Add paprika solution and stir well. Cover and cook on High for additional 20 minutes. This is great served over polenta or a chunky pasta; can also try it over grains like brown rice or quinoa. Number of Servings: 6Recipe submitted by SparkPeople user CONNECTED1.

The nutritional information for Turkey and Chickpea Sauce (Crockpot) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 280.9

• Total Fat: 8.7 g
• Cholesterol: 56.1 mg
• Sodium: 442.8 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 7.8 g
• Protein: 21.8 g