- one tbsp oil
- one massive purple onion, sliced
- three garlic cloves, crushed
- two tsp ras el hanout
- 1 orange, zested
- ½ tsp crushed chillies
- 125g Tesco Finest Spanish chorizo, sliced
- 400g tin shredded tomatoes
- 400g tin chickpeas, drained and rinsed
- 700ml hot chicken or vegetable stock
- 50g inexperienced honeycombed olives
- 200g spinach
- 600g leftover roast turkey, shredded
- handful recent coriander, finely shredded for garnish (optional)
- Heat the oil in an exceedingly massive lidded, heavy-based pan over a medium heat. Add the onion and cook for 5-10 minutes till soft. Add the garlic, ras el hanout, orange peel and crushed chillies and cook for two minutes till sweet-scented. Season.
- Add the chorizo, tomatoes, chickpeas, stock and olives. bring round the boil, then cowl with the lid and simmer for 35-40 minutes. prime up with a touch predicament if it begins to thicken an excessive amount of.
- Stir through the spinach and leftover turkey and simmer for five minutes till the spinach has stale and also the turkey is heated through. end with shredded coriander. Serve with rice or crusty bread, if you prefer.
Tip: This stew is additionally good for leftover roast veg like carrots, sprouts and butternut squash. Roughly chop and stir through with the spinach and turkey to heat through.
You could additionally use this stew to form a spicy turkey pie. Spoon the mixture into AN ovenproof dish and prime with prepared rolled puff pastry. Brush with overwhelmed egg and bake within the kitchen appliance at gas six, 200°C, fan 180°C for thirty minutes till golden and puffed.