Turkey and chorizo stew with chickpeas

Turkey and chorizo stew with chickpeas
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

if you’re struggling to figure out what to do with leftover turkey, this stew recipe with chorizo and chickpeas is perfect for you.

Nutrition: per serving

Calories
540kcals
Fat
30.8g (9.8g saturated)
Protein
44.6g
Carbohydrates
18g (7.1g sugars)
Fibre
6.5g
Salt
3.1g
Calories
540kcals
Fat
30.8g (9.8g saturated)
Protein
44.6g
Carbohydrates
18g (7.1g sugars)
Fibre
6.5g
Salt
3.1g

Ingredients

  • 1 tbsp olive oil
  • 250g cooking chorizo
  • 1 large onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g tin chopped tomatoes
  • 500ml fresh chicken stock
  • 300g leftover cooked turkey or chicken, meat shredded
  • 400g tin chickpeas, drained and rinsed
  • Juice 1 lemon
  •  Small bunch fresh flatleaf parsley, roughly chopped

Method

  1. Heat the oil in a large frying pan, add the chorizo and fry for 3-4 minutes until turning crisp. Remove with a slotted spoon, leaving the flavoured oil in the pan. Add the onion and garlic and cook gently for 8 minutes or until soft and sweet, then add the tomatoes and stock. Turn up the heat to high and bubble to reduce for 10 minutes.
  2. Add the chicken and chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though. Taste and season with salt, pepper and the lemon juice, then scatter with the chopped parsley and serve.

delicious. tips

  1. The recipe is easily doubled.Make the dish in advance but don’t give it the herb garnish. Cool, box up in convenient portions, then freeze for up to 1 month. Defrost, reheat, then garnish and serve.

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