Turkey and chickpea stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 4 cloves garlic
- olive oil
- handful basil
- handful parsley
- handful coriander
- 50g pine nuts, toasted
- 3 red onions
- a chunk ginger, chopped
- 2 red chillies
- 2 handfuls of stalks coriander
- 1 tbsp mustard seeds
- 8 tomatoes, chopped
- 2 x 400g tins chickpeas, drained
- 350g cooked turkey
- to serve yogurt
- to serve harissa
- to serve flatbreads
Method
- STEP 1
To make the herb dressing for the stew, put 2 cloves of garlic and a drizzle of olive oil in a food processor and blend to a paste. Season, add the herbs and blend again, then add the pine nuts and pulse to a rough paste.
- STEP 2
To make the stew, crush the ginger, chilled, coriander stalks and 2 cloves of garlic using a mortar and pestle. Heat a little olive oil in a large pan, add the mustard seeds and cook until they pop, then add the onion and fry until softened. Add the garlic, chilli and ginger paste and fry for 2 minutes until fragrant. Add the chopped tomatoes, season, add 1 litre water and simmer for 10 minutes, then add the chickpeas and simmer for 10 minutes more.
- STEP 3
Remove half the chickpeas, blend, then return to the pan with the coriander leaves and a sliced red chilli. Add the turkey meat and heat through. Serve with the herb dressing, harissa, yogurt and flatbreads.
