Brown the Ground Turkey: Spray a large skillet with cooking spray and heat over medium-high heat. Add ground turkey, breaking it apart. Cook for 10-12 minutes, stirring until browned.

Sauté the Vegetables: Add olive oil to the skillet. Over medium heat, add onion, poblano pepper, carrots, and celery. Sauté for 8 minutes until soft, then add minced garlic and cook for 2 minutes.

Combine Ingredients in Slow Cooker: Transfer turkey and vegetables to slow cooker. Add diced tomatoes, chickpeas, broth, turmeric, paprika, coriander, bay leaves, and red pepper flakes. Stir well.

Slow Cook the Stew: Cover the slow cooker and set to LOW heat. Cook for 6-8 hours until the broth thickens and vegetables are tender.

Serve the Stew: Once cooked, remove lid and discard bay leaves. Serve hot, garnished with parsley or spearmint.