Name: Turkey and chickpea stew
Total time: 30 min
Yield: 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

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Turkey and chickpea stew

Turkey and chickpea stew

John Torode

Published: October 13, 2015 at 1:31 PM

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Serves 4

A little effort

Total time: 30 mins

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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

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Complete the dish

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

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.

Authors

John Torode

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