Turkey and Chorizo Stew with Chickpeas and Spinach
This dish is hearty but healthy - the perfect combination for this warm February weather. Contrary to popular belief, turkey can be really tasty, especially when paired with the intensity of chorizo.
Great for a crowd, you can double this recipe up and make it in advance. Not only that, it's really easy to make and doesn't involve expensive ingredients. I like to stew this as it is with a chunk of buttery bread for mopping up the sauce but you could enjoy it with mashed potatoes or rice.
Turkey and Chorizo Stew with Chickpeas and Spinach
Serves 4-6
1 tsp oil
200g chorizo, chopped into small chunks
6 spring onions, finely chopped
1 tsp garlic granules
400g tin plum tomatoes
500ml fresh chicken stock
500g turkey steaks, cut into chunks
400g tin chickpeas, drained and rinsed
150g spinach
Juice 1 lemon
sea salt and freshly ground black pepper
Heat the oil in a large frying pan over a medium heat, add the chorizo and fry for 3-4 minutes until turning crisp. Add the spring onion and garlic and cook gently for 8 minutes or until soft and sweet,.
Add the turkey and continue to stir fry until coloured. Add the tomatoes and stock, break the tomatoes up with your wooden spoon, then turn up the heat to high and bubble to reduce for 10 minutes. Add the chickpeas, turn the heat down to medium-low, then cook for 3-5 minutes until warmed though.
Add the spinach, turn off the heat and stir to wilt. Taste and season with salt, pepper and the lemon juice, then serve.
Great for a crowd, you can double this recipe up and make it in advance. Not only that, it's really easy to make and doesn't involve expensive ingredients. I like to stew this as it is with a chunk of buttery bread for mopping up the sauce but you could enjoy it with mashed potatoes or rice.
Turkey and Chorizo Stew with Chickpeas and Spinach
Serves 4-6
1 tsp oil
200g chorizo, chopped into small chunks
6 spring onions, finely chopped
1 tsp garlic granules
400g tin plum tomatoes
500ml fresh chicken stock
500g turkey steaks, cut into chunks
400g tin chickpeas, drained and rinsed
150g spinach
Juice 1 lemon
sea salt and freshly ground black pepper
Heat the oil in a large frying pan over a medium heat, add the chorizo and fry for 3-4 minutes until turning crisp. Add the spring onion and garlic and cook gently for 8 minutes or until soft and sweet,.
Add the turkey and continue to stir fry until coloured. Add the tomatoes and stock, break the tomatoes up with your wooden spoon, then turn up the heat to high and bubble to reduce for 10 minutes. Add the chickpeas, turn the heat down to medium-low, then cook for 3-5 minutes until warmed though.
Add the spinach, turn off the heat and stir to wilt. Taste and season with salt, pepper and the lemon juice, then serve.
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