Turkey and chickpea stew

  • serves 4
  • Easy

This hearty recipe is a Boxing Day winner. A great way to use the lovely leftover turkey meat that can become dry if simply reheated



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


  • Step 1

    To make a 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 a handful each of basil, parsley and coriander and blend again. Add 50g toasted pine nuts and pulse to a rough paste.

  • Step 2

    To make the stew slice red onions. using a mortar and pestle, crush a chunk of chopped ginger with 2 red chillies, 2 cloves of garlic and 2 handfuls of coriander stalks (keep the leaves). heat a little olive oil in a large pan. add 1 tbsp 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 8 chopped tomatoes, season, then add 1 litre water and simmer for 20 minutes, adding 2 × 400g tins of drained chickpeas after 10 minutes. Remove half the chickpeas, blend, then return to the pan with the coriander leaves and a sliced red chilli.

    Add 350g cooked turkey meat leftovers and heat through.

  • Step 3

    Serve with the herb dressing, harissa and yoghurt on the side and flatbreads.

Nutritional Information

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