1407

Leftover turkey and chickpea stew

  • serves 4
  • Easy

Try an alternative to your usual turkey leftovers recipe. This middle-eastern style stew is fragrant with fresh ginger and chilli and is made really hearty with chickpeas. Serve with flatbreads, yoghurt and harissa and wake up those jaded tastebuds.

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Ingredients

  • dried chickpeas 200g, rinsed and drained
  • red onions 3
  • root ginger 100g, peeled and roughly chopped
  • red chillies 2 long ones, sliced
  • garlic 10 cloves, peeled and roughly chopped
  • coriander 2 handfuls, stalks set aside
  • olive oil
  • mustard seeds 1 tbsp
  • tomatoes 8, chopped
  • cooked turkey about 350g
  • harissa to serve
  • yoghurt to serve
  • flatbreads to serve

dressing (optional)

  • garlic 2 cloves
  • olive oil
  • basil a good handful
  • flat-leaf parsley a good handful
  • coriander a good handful
  • pine nuts 50g, toasted

Method

  • Step 1

    The day before, soak the chickpeas in water (if you’re using dried), and leave to soak overnight.

  • Step 2

    The next day drain the water and tip the chickpeas into a large pan. cover with water, plus 4cm more, and bring to the boil. then reduce to a simmer and cook for 1½ hours or until tender. Top up with water if it starts to dry out.

  • Step 3

    To make the dressing, put the garlic and the olive oil in a food processor and blend to a paste. Season, add the herbs and blend again scraping the sides and pulsing until the herbs have broken down. Add the toasted pine nuts and pulse to a rough paste.

  • Step 4

    Peel and slice the onions. Using a mortar and pestle, crush the root ginger with the chilli, garlic and the coriander stalks. Heat the olive oil in a large pan that can take all the ingredients.

  • Step 5

    Add the mustard seeds and cook until they pop, then add the onion and fry for 3 minutes to soften. reduce the heat then add the garlic, chilli and ginger paste and fry on a low heat for 2 minutes without colouring, until fragrant. Increase the heat, add the tomatoes and season well. Add the chickpeas and 1 litre water, then simmer for 20 minutes until the tomatoes start to break down. If using tinned chickpeas, add them after 10 minutes. Check the seasoning.

  • Step 6

    Remove half the chickpeas and blend, then return to the pan with the coriander leaves and sliced chilli and stir. Add the turkey meat to the pan to heat through completely.

  • Step 7

    Serve the stew with the herb dressing (if using), harissa and yoghurt on the side and some flatbreads.

Nutritional Information

  • Kcals 688
  • Carbs 43.2g
  • Protein 38.7g
  • Fat 41.3g
  • Salt 0.29g
  • Saturates 7g
  • Fibre 9.3g
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