Crock Pot Oriental Turkey Pasta Recipes

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TURKEY, MUSHROOM AND CHICKPEA SAUCE (CROCK-POT)



Turkey, Mushroom and Chickpea Sauce (Crock-Pot) image

This was great over brown rice -- but I think it would also be wonderful plain or over whole wheat pasta. Recipe source: The Healthy Slow Cooker

Provided by ellie_

Categories     Poultry

Time 7h

Yield 6 serving(s)

Number Of Ingredients 15

1/2 teaspoon fennel seed
1 tablespoon olive oil
1 lb ground turkey
2 onions, minced
4 stalks celery, diced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
8 ounces mushrooms, quartered
1 (28 ounce) can tomatoes, diced
1 cup chicken broth
1 (14 1/2 ounce) can chickpeas, drained and rinced
2 teaspoons paprika
1 tablespoon lemon juice
1 red bell pepper, diced

Steps:

  • In a large skillet over medium heat toast the fennel seeds for 3 minutes or so.Transfer them to a mortar and pestle and grind. Set aside.
  • In the same skillet, over medium heat, heat the oil and then add turkey, onions and celery and cook stirring for 5-10 minutes or until turkey is no longer pink.
  • Stir in next 4 ingredients (garlic - pepper), cook stirring for another minute.
  • Stir in mushrooms.
  • Pour mixture into crockpot.
  • Stir in tomatoes, broth and chickpeas.
  • Cover and cook on low for 6 hours (high for 3 hours).
  • Mix paprika and lemon juice in a cup and add to crockpot along with the bell pepper. Cover and cook on high for 20 minutes.

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