June 27, 2016
1Add the oil to a flameproof casserole or large saucepan and set over a medium heat.
2Toss in the carrots, onions and garlic along with the cumin, cinnamon and ginger and fry for a couple of minutes, stirring well to coat with the spices.
3Season with a little salt and pepper to taste.
4Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer.
5Turn down the heat, cover with a lid and cook gently for around an hour.
6Stir in the cooked turkey and cook for a further 15 minutes.
7Once the turkey is warmed through, stir through the Tenderstem, re-cover and simmer for a further 10 minutes, or until the Tenderstem is just tender but with plenty of bite.
8Scatter over the coriander and serve with plenty of couscous to soak up the juice.
9Serve the harissa on the side as an optional extra to mix through.