Turkey And Chickpea Moroccan Stew (Gluten-Free)

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Average Rating: 5 | Rated By: 4 users

Turkey And Chickpea Moroccan Stew – a colourful and spicy combination of leftover turkey, chickpeas and veggies. 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 full of great flavour. I used spices such as cumin, chili pepper, turmeric and cardamom. Then I added chickpeas, tomatoes, collards and a few potatoes. But the best part…wait for it, raisins. Yes, raisins are what makes this stew beyond amazing!

This is a rich and generously spiced stew using leftover turkey. I love turkey meat because it is healthy, lean and very flavourful. To make this Moroccan stew you will need only one pot and 30 minutes from start to finish. This is a gluten-free dinner recipe for an easy weeknight meal using 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.

During holidays we often serve turkey leaving extra leftovers for the next day. Making turkey soup is a must, but if you had a big bird you as I always have, you will have plenty of leftover turkey meat the next day. Making this Moroccan tasty 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


  • 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. Ground turmeric
  • 1/4 tsp. Ground cardamom
  • 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 cut into small pieces
  • 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)
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  • 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
  • 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 tender
  • 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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