Spray a large nonstick skillet with cooking spray and heat it over medium-high heat. Add the 93% lean ground turkey, cooking for 10–12 minutes or until browned and no longer pink, breaking it apart with a spatula for even cooking. Once done, transfer the turkey to your slow cooker, ensuring to scrape in all the flavorful bits.

In the same skillet, add a tablespoon of extra virgin olive oil and warm it over medium heat. Add the chopped yellow onion, diced poblano pepper, diced carrots, and diced celery, sautéing for about 8 minutes until softened and the onion turns translucent. Stir occasionally to enhance the flavors.

Stir in the chopped garlic and continue sautéing for another 2 minutes, until fragrant. Once cooked, pour the vegetable mixture into the slow cooker over the browned turkey, mixing gently to combine all the ingredients.

Now, add the 28 oz can of petite diced tomatoes, the drained chickpeas, and the low sodium chicken broth to the slow cooker. Sprinkle in the turmeric, paprika, coriander, bay leaves, crushed red pepper flakes, and coarse salt. Mix everything gently, ensuring spices are evenly distributed throughout the stew.

Cover the slow cooker with its lid, setting it to cook on LOW for 6 to 8 hours. The stew is done when the vegetables are tender, and flavors meld beautifully.

Once cooking is complete, carefully remove the bay leaves from the slow cooker. Garnish your stew with fresh parsley or spearmint for a burst of freshness before serving.