Squash Turkey Stew

 There were/are leftovers in my fridge in need of using.  I won't tell you how long they've been in my fridge, but there was no mold or interesting smells.  Leftovers tend to keep very well in my fridge.  As I had leftover turkey, I had wanted to do a white chili.  I've never attempted such a thing so I logged onto my favourite recipe sites(Mennonite Girls Can Cook and Allrecipes).  After some looking, I found an idea that I liked so started modifying it.  Several hours later, I decided to completely change the recipe and came up with this.  I'm not sure if it's a stew or a chili, so call it what you will.  My squash-hating husband liked this, although he only had one bowl.  My kids complained, but since that was before they even had a bite, I'm not counting their ratings.  Without any further ado, here is my recipe.

                                                              Squash Turkey Stew

1. Soak 1 cup dried chickpeas. I did this using the quick soak method(bring chickpeas to a boil, turn off burner,  cover pot and let sit for about an hour). 

2.  Add 2 T oil to a good size pot.  When oil is warm, add 1 chopped onion and 2 cloves of garlic. Saute.

3.  When onions and garlic are soft, add in the drained chickpeas.  Stir and cook for about 2 minutes.

4.  Add in 2 cups broth.  Bring to a boil, then turn way down and let simmer with the lid on for a couple of hours.  Stir occasionally. 

5.  Add in as much shredded turkey as you would like and about two cups of pureed squash. Stir in 2 bayleaves, 2 tsp cumin, 2 tsp coriander, 1 tsp chili powder,  1 T honey,  and some salt and pepper. 

6. Bring to a bubble.  Turn down the heat and let simmer until ready to serve.  I topped this with cranberry sauce and cilantro.  

 Here's a picture of Zane with his bowl of stew.  He looks so...um...thrilled?