Spicy Turkey and Chorizo Stew Recipe [Bonus tips inside]

This delicious stew is a great way to use up your leftover turkey from Christmas. It has a North African flavour from the ras el hanout spice mix and orange zest, and a satisfying texture from the chorizo, chickpeas and olives. You can make it in one pot and serve it with rice or bread. It's a warming and filling dish for cold winter nights.

Ingredients

• 1 tbsp oil Buy now
• 1 large onion, chopped Buy now
• 3 garlic cloves, crushed 
• 2 tsp ras el hanout
• Zest of 1 orange
• 1/2 tsp crushed chillies Buy now
• 125g chorizo, sliced
• 400g tin chopped tomatoes Buy now
• 400g tin chickpeas, drained and rinsed Buy now
• 700ml chicken or vegetable stock
• 50g pitted green olives
• 200g spinach
• 600g leftover turkey, shredded
• A handful of fresh coriander, chopped (optional)

Method

1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 10 minutes, stirring occasionally, until soft. Add the garlic, ras el hanout, orange zest and crushed chillies and cook for 2 minutes, stirring, until fragrantl then season.
2. Add the chorizo, tomatoes, chickpeas, stock and olives and bring to the boil. Reduce the heat and cover the pan with a lid. Simmer for 40 minutes, stirring occasionally, until the sauce is thick and rich. If it gets too dry, add some hot water as needed.
3. Stir in the spinach and turkey and cook for 5 minutes, until the spinach is wilted and the turkey is hot. Sprinkle with coriander and serve with rice or bread, if you like.

Tips

• You can also add any leftover roast vegetables to the stew, such as carrots, sprouts or squash. Just chop them up and add them with the spinach and turkey.
• You can turn this stew into a pie by topping it with puff pastry and baking it in the oven. Spoon the stew into a baking dish and cover with pastry. Brush with beaten egg and bake at 200°C for 30 minutes, until golden and puffed.