Moroccan Turkey Stew

SuperValu Bressie TurkeyStew Recipe SuperValu Bressie TurkeyStew Recipe

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

4 people 40 minutes 10 minutes


  • 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


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.

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