Try this turkey and chickpea stew, then check out our turkey curry, leftover roast turkey pie, turkey ramen and more leftover turkey recipes.


  • 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


  • 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.


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