Turkey And Chickpea Moroccan Stew (Gluten-Free)

6 Reviews
Published Oct 8, 2018 ∙ Kristina Stosek

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Turkey And Chickpea Moroccan Stew – a colourful combination of leftover turkey, chickpeas, veggies and Moroccan spices. This year I wanted to make something a bit more exotic with the turkey leftovers. So here it is, I made a killer gluten-free turkey and chickpea stew packed with so much flavour. Forget turkey sandwiches!

the Moroccan spices…

In this turkey stew, I used spices such as cumin, chilli pepper, turmeric and cardamom. Then I added chickpeas, tomatoes, collards and a few potatoes.

But the best part, wait for it…raisins. Yes, raisins add a little sweetness and are what make this stew beyond amazing!

This Moroccan-inspired recipe is a rich and generously spiced stew using leftover turkey. I love turkey meat because it is healthy, lean and very flavourful. 

30-minute Moroccan-inspired stew…

 

moroccan stew

 

To make this Moroccan stew, you will need only one pot and 30 minutes from start to finish. An easy gluten-free dinner recipe for an easy weeknight meal using turkey leftovers. 

What I love about this Moroccan recipe is, if you don’t have turkey leftovers, you can use chicken, and if you are following a plant-based diet, add tofu or nothing at all.

Another recipe using leftover turkey you may enjoy is the healthy Turkey Singapore Style Noodles, or our famous healthy Cheesy Buffalo Turkey Acorn Squash Bowls.

During the Thanksgiving holidays, we often serve turkey. And, there are plenty of leftovers for the next day. Of course, making turkey soup is a must, but if you had a big bird, you would have delicious turkey meat that you can use up in various recipes. 

 

moroccan turkey stew

 

Making this tasty Moroccan turkey stew is a great way to use up those leftovers. This dinner recipe will not disappoint, especially when you serve it with gluten-free pull-apart soft rolls to soak up the delicious stew.

 

Turkey And Chickpea Moroccan Stew (Gluten-Free)

6 reviews
Published Oct 8, 2018 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
20 min
Serves:
4-6

Ingredients

2 Tbsp. Extra virgin olive oil
1 large onion, chopped
2 garlic cloves, chopped
2 tsp. GF ground cumin
2 tsp. GF chili powder
1/2 tsp. GF Ground turmeric
1/4 tsp. GF Ground cardamom
GF Hot chili pepper flakes to taste (optional)
2 large tomatoes, chopped or 1 can (13.5 oz.) pure diced tomatoes
1 Tbsp. Apple cider vinegar
1 can (28 oz.) chickpeas with liquid (aquafaba), I used unsalted
4 collard leaves, sliced
2 potatoes, peeled and cubed
1/2 cup raisins
1 tsp. Pure sea salt or to taste
1 cup of water/turkey broth or as needed
3 - 4 cups shredded leftover turkey meat
Leftover gluten-free gravy as needed, (optional)

Instructions

  1. In a large saucepan sauté onions and garlic in olive oil until soft. About 5 minutes. Add tomatoes and cook for 2 minutes, stirring as needed
  2. Add apple cider vinegar, chickpeas with liquid, collard leaves, potatoes, raisins, salt and water. Cover and cook for 15 minutes over medium-low heat until potatoes are fork tender
  3. At the end stir in turkey and just enough gravy to make a thick stew. Cook until heated through. If you don't have gravy, and the stew is too thick add water or chicken broth as needed. The best part, the stew tastes even better the next day

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