Moroccan Turkey Stew

Ingredients

• 3 carrots, sliced
• 1 chicken stock cube
• 400g chickpeas, drained and rinsed
• 400g chopped tomatoes
• Honey, a good drizzle
• 100g dried apricots, finely chopped
• 1 tbsp flaked almonds, toasted
• 2 cloves garlic, crushed
• 300g cooked turkey, shredded
• 1 tbsp olive oil
• 3 parsnips, sliced
• 1 pinch pepper
• 2 tsp ras el hanout spice mix (or alternative allspice & coriander)
• 1 red onion, sliced
• 1 pinch salt
• 10g SuperValu fresh coriander
• 300ml 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.
2. Add the carrots and parsnips and cook for a further 8 minutes, until the vegetables are starting to soften and brown a little.
3. Stir in the garlic and ras el hanout and cook for 2 minutes.
4. Add the tomatoes, chickpeas, apricots, water, and stock pot or cube. Season with salt and pepper.
5. Bring to a simmer and cook for 20 minutes, until the vegetables are tender.
6. Add the cooked turkey and simmer for 5 minutes to warm through.
7. Stir in the honey, then scatter over the coriander and almonds just before serving.

Tip:

Serve with steamed quinoa for a more substantial meal.