This aromatic Christmas leftovers dish includes classic Irish winter vegetables enhanced by North African flavours.
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.