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Turkey and chorizo stew with chickpeas

Name: Turkey and chorizo stew with chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 28 Jan 16
Updated: 18 Mar 24

Struggling to figure out what to do with all that leftover turkey? Then make this your new tradition: a richly flavoured stew with chorizo and chickpeas. Perfect. And you can make it with leftover chicken, too.

Easy
December 2015

Test kitchen approved

Serves 4
Hands-on time 20 min

Freezable

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

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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

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Method

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.
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.

Recipe from December 2015 Issue

Nutrition

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

delicious. tips

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.