Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.