1canreduced-sodium chickpeas(14.5 ounces), rinsed and drained
1cantomato sauce(15 ounces)
1 1/2teaspoonsdried oregano
8whole wheat hamburger bunstoasted if desired
6ouncesreduced-fat crumbled feta cheese
Coat a 4- to 6-quart slow cooker with cooking spray. Heat the olive oil in a large nonstick skillet over medium high. Add the turkey and onion and cook, breaking up the meat, until the meat is cooked through and the onion is tender, about 5-6 minutes. Add the garlic, salt, and black pepper and cook just until the garlic is fragrant, about 30 seconds. Transfer the mixture to the slow cooker.
To the slow cooker, add the bell pepper, chickpeas, tomato sauce, tomato paste, honey, oregano, and nutmeg. Stir to combine. Cover and cook on low for 4 hours, until the vegetables are soft, the filling is hot, and the flavors are well combined.
To serve: Spoon the mixture onto the bottom of a hamburger bun. Top with feta, sliced cucumber, and the top bun. Enjoy immediately.
Know thy slow cooker! Every slow cooker is different, so if yours tends to cook food more slowly/quickly, adjust the cooking time accordingly. It's always better to check early than to have food dry out. Additionally, a smaller slow cooker (4-quart) is likely to take longer than a large (6-quart) one because the food is more compact in a smaller model.
I have not yet tried cooking this recipe on high heat, but I think that, because the meat is cooked before, this would work fine. I would estimate the filling would be done in about 2 hours on high.
Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months. Let thaw overnight in the refrigerator. Reheat gently in the microwave or on the stove.
Serving: 1sandwich with heaping 1/2 cup fillingCalories: 329kcalCarbohydrates: 43gProtein: 23gFat: 9gSaturated Fat: 2gCholesterol: 53mgSodium: 1003mgFiber: 4gSugar: 9g
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