Turkey, Mushroom And Chickpea Sauce (Crock-Pot) - cooking recipe

Ingredients

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

Preparation

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.