Moroccan turkey stew
Irish winter classic enhanced by North African flavours.
4 people
40 minutes
10 minutes
Ingredients
- 300 ml Boiling Water
- 3 - Carrots sliced
- 1 - Chicken Stock
- 400 g Chickpeas drained and rinsed
- 400 g Chopped Tomatoes
- 100 g Dried Apricots finely chopped
- 1 tbsp Flaked Almonds
- 2 cloves Garlic crushed
- 2 tsp Honey
- 300 g Leftover Turkey shredded
- 1 tbsp Olive Oil
- 3 - Parsnips sliced
- 0 - Pepper
- 2 tsp Ras El Hanout
- 1 - Red Onion
- 0 - Salt
- 10 g SuperValu Fresh Coriander
Method
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook gently for 5 minutes, until softened. Add the carrots and parsnips and cook for a further 8 minutes, until the veg are starting to soften and brown a little. Stir in the garlic and ras el hanout and cook for 2 minutes.
- Add the tomatoes, chickpeas, apricots, water and stock pot or cube and season with salt and pepper. Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
- Add the turkey and simmer for 5 minutes to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving.
Tip
Serve with steamed quinoa for a more substantial meal.
