- Add the oil to a flameproof casserole or large saucepan and set over a medium heat. Toss 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. Season with a little salt and pepper to taste.
- Pour over the stock and add the chickpeas and honey, stirring thoroughly and bring up to a steady simmer.
- Turn down the heat, cover with a lid and cook gently for around an hour. Stir in the cooked turkey and cook for a further 15 minutes.
- Once the turkey is warmed through, stir through the broccoli, re-cover and simmer for a further 10 minutes, or until the broccoli is just tender but with plenty of bite. Scatter over the coriander and serve with plenty of couscous to soak up the juice. Serve the harissa on the side as an optional extra to mix through.
Recipe from Tenderstem Broccoli.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
This flavoursome tagine makes a lovely quick-to-make dinner idea for the colder months
2 tbsp olive oil 800g cooked turkey 2 carrots, chopped 2 onions, chopped 2 cloves garlic, crushed 1 tsp ground cumin 1 tsp ground cinnamon 1 tsp ground ginger Salt & freshly ground black pepper 500ml chicken stock 1 tin chickpeas, drained & rinsed 2 tsp runny honey 300g broccoli, each stem cut in half To serve: harissa paste (optional) generous handful coriander leaf, chopped steamed couscous
Time: 10-15 minutes Serves: 4 Nutrition: n/a