Turkey and chickpea stew

Turkey and chickpea stew

  • serves 4
  • A little effort

This recipe for turkey and chickpea stew is a great way to use up any leftovers as it uses store cupboard heroes to transform them into a comforting meal.



  • garlic 4 cloves
  • olive oil
  • basil handful
  • parsley handful
  • coriander handful
  • pine nuts 50g, toasted
  • red onions 3
  • ginger a chunk, chopped
  • red chillies 2
  • coriander  2 handfuls of stalks
  • mustard seeds 1 tbsp
  • tomatoes 8, chopped
  • chickpeas 2 x 400g tins, drained
  • cooked turkey 350g
  • yogurt to serve
  • harissa to serve
  • flatbreads to serve


  • 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.