Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spicy North African turkey stew recipe

4 ratings

Transform your Christmas leftovers into a North African-inspired turkey stew, filled with spicy chorizo, chickpeas and olives. This easy one-pot casserole is the perfect hearty meal for cold winter nights – just add everything to the pot and simmer away until rich and fragrant. See method

Serves 4
15 mins to prepare and 1 hr to cook
576 calories / serving

Ingredients

1 tbsp olive oil
1 large red onion, sliced
3 garlic cloves, crushed
2 tsp ras el hanout
1 orange, zested
½ tsp crushed chillies
125g Tesco Finest Spanish chorizo, sliced
400g tin chopped tomatoes
400g tin chickpeas, drained and rinsed
700ml hot chicken or vegetable stock
50g green pitted olives
200g spinach
600g leftover roast turkey, shredded
handful fresh coriander, finely chopped for garnish (optional)

Each serving contains

Energy
2410kj
576kcal 29%
Fat
27g 39%
Saturates
8g 42%
Sugars
7g 8%
Salt
4.9g 82%

of the reference intake
Carbohydrate 21.6g Protein 62.5g Fibre 7.6g

Method

Heat the oil in a large lidded, heavy-based pan over a medium heat. Add the onion and cook for 5-10 mins until soft. Add the garlic, ras el hanout, orange zest and crushed chillies and cook for 2 mins until fragrant. Season.
Add the chorizo, tomatoes, chickpeas, stock and olives. Bring to the boil, then cover with the lid and simmer for 35-40 mins. Top up with a little hot water if it begins to thicken too much.
Stir through the spinach and leftover turkey and simmer for 5 mins until the spinach has wilted and the turkey is heated through. Finish with chopped coriander. Serve with rice or crusty bread, if you like.

Tip: This stew is also perfect for leftover roast veg such as carrots, sprouts and butternut squash. Roughly chop and stir through with the spinach and turkey to heat through.

You could also use this stew to make a spicy turkey pie. Spoon the mixture into an ovenproof dish and top with ready rolled puff pastry. Brush with beaten egg and bake in the oven at gas 6, 200°C, fan 180°C for 30 mins until golden and puffed.

See more Turkey recipes