Slow-Cooked Turkey with Spiced Chickpeas


This recipe is taken fromFantastic Food For Less€, available to buy for just £7.99 online at www.dairydiary.co.uk or by calling 0845 0948 128.
  • 1 turkey drumstick, about 700 g (1 lb 10 oz) in total
  • 1 tbs sunflower oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped finely
  • 4 cm (1½ in) piece root ginger, peeled and chopped finely
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground mixed spice
  • ½-1 tsp dried crushed chillies
  • 1 x 400 g can chopped tomatoes
  • 1 x 410 g can chickpeas, drained
  • 600 ml (1 pt) chicken stock
  • 50 g (2 oz) raisins or sultanas
  • Freshly ground black pepper
  • 350 g (12 oz) carrots, diced
  • 110g (4oz) curly kale, sliced
  • To Serve: cooked rice or couscous (optional).
This recipe is taken fromFantastic Food For Less€, available to buy for just £7.99 online at www.dairydiary.co.uk or by calling 0845 0948 128.
  • Partially sever the knuckle end of the turkey drumstick by using a large knife and hitting it with a rolling pin or hammer so that the knuckle can be bent round and will fit in a large saucepan. Put it in the pan with the oil and fry for about 5 minutes, turning until browned. When the drumstick has begun to colour, add the onion and cook for a further 5 minutes.
  • Add the garlic, ginger, ground spices and chillies and cook for 1 minute more, then mix in the tomatoes, chickpeas, stock and dried fruit. Season with pepper and bring to the boil, stirring the sauce to mix.
  • Reduce the heat, cover and simmer for 2 hours or until the turkey is almost falling off the bone. Lift the drumstick out of the pan and put on to a plate. Add the carrots to the pan and cook uncovered for 15 minutes until just tender.
  • Meanwhile, remove the skin, tendons and bone from the turkey, then cut the meat into pieces and return to the pan.
  • Add the kale and cook for a few minutes until just wilted. Spoon the stew into warmed shallow bowls lined with couscous or rice, if using.
  • Cooks tips

  • The ingredients list may look long but the jars keep for ages and root ginger can be chopped and frozen or kept in the salad compartment of the fridge for several weeks.
  • If you have runner beans, slice and add some in place of the kale and cook for about 10 minutes until just tender.

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