Moroccan Turkey Stew
This aromatic Christmas leftovers dish includes classic Irish winter vegetables enhanced by North African flavours.
4 people
40 minutes
10 minutes
Ingredients
- 3 - Carrots sliced
- 1 - Chicken Stock Cube
- 400 g Chickpeas drained and rinsed
- 400 g Chopped Tomatoes
- 1 drop Clear Honey a good drizzle
- 100 g Dried Apricots finely chopped
- 1 tbsp Flaked Almonds toasted
- 2 cloves Garlic crushed
- 300 g Leftover Turkey shredded
- 1 tbsp Olive Oil
- 3 - Parsnips sliced
- 1 pinch Pepper
- 2 tsp Ras el Hanout Spice Mix
- 1 - Red Onion sliced
- 1 pinch Salt
- 10 g SuperValu Fresh Coriander
- 300 ml Water just-boiled
Method
1. 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.
2. 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.
3. 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.
