Turkey And Chickpea Moroccan Stew (Gluten-Free)

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Average Rating: 5 | Rated By: 2 users

Thanksgiving, I know it’s time to talk about leftovers the best part after the feast! If you are celebrating Canadian Thanksgiving, by now your turkey is in the oven, in the US your turkey feast is coming up. Every year I make turkey broth from the turkey bones, this is a must, but when I make a big bird I have plenty of leftover turkey meat. I am not a lover of sandwiches, because I find the turkey meat tends to get dry the next day, I prefer cozy and warm food especially during the dark, cold months. 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 Moroccan 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! If you are not making turkey or are lacking leftovers use chicken or make it vegan without the meat. All you need is 30 minutes and one pot, making it a simple gluten-free meal and an easy cleanup. Please add this stew recipe to your favourites, it won’t disappoint. Serve with gluten-free pull-apart soft rolls

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. 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, but optional
  • Instructions

  • In a large saucepan or soup pot sauté onions and garlic in olive oil until soft. About 5 minutes
  • Add tomatoes and cook for 2 minutes in the onion mixture, stirring frequently
  • 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/broth. The best part, the stew tastes even better the next day :-)


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