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.