Recipe: Turkey and Chickpea Stew

Turkey And Chickpea Stew LARGE
Serves 4
– 35 minutes – Easy


  • 4 cloves of garlic
  • Olive oil
  • Handful of fresh basil
  • Handful of fresh parsley
  • Bunch of fresh coriander
  • 50g pine nuts, toasted
  • 3 red onions
  • 1 litre water
  • Chunk of fresh ginger, chopped
  • 3 red chilies
  • 1tsp mustard seeds
  • 8 tomatoes, chopped
  • 2 400g tins of chickpeas, drained
  • 350g turkey meat, cooked
  • 100g natural yoghurt to serve
  • Harissa to serve
  • Flatbreads to serve

How to make:

  • 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 the pine nuts and pulse to a rough paste.
  • To make the stew, first slice the onions.
  • Using a mortar and pestle, crush the chopped ginger with 2 of the chillies, remaining 2 cloves of garlic and 2 handfuls of coriander stalks (keep the leaves).
  • 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, then add 1 litre of water and simmer for 10 minutes.
  • Add the tins of chickpeas and simmer for a further 10 minutes.
  • Remove half the chickpeas, blend, then return to the pan with the coriander leaves and the remaining red chilli, sliced.
  • Add the cooked turkey meat and heat through. Serve with the herb dressing, harissa, yoghurt and flatbreads.



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