The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
40g raisins(Raisins, Sunflower Oil)
-
460g chickpeas(Chickpeas, water, salt)
- 1 handful of fresh coriander
- 2 onion
- 20g flaked almonds (Nuts)
-
8 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
-
10g chicken stock powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
-
400g passata(tomatoes, salt, citric acid)
- 600g British diced turkey breast
-
1 tbsp ras el hanout(Rose Petals, Coriander, Ginger, Green Cardamom, Galangal, Kalonji, Pimento, Lavender, Cassia, Cinnamon, Cayenne Pepper, Black Pepper Ground, Mace, Nutmeg, Cloves.)
- 2 carrot
- 1 parsnip
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 528Kcal |
| 381kJ | 2208kJ | |
| Fat | 2.4g | 14g |
| of which saturates | 0.4g | 2.3g |
| Carbohydrates | 6g | 32g |
| of which sugars | 4.1g | 24g |
| Protein | 8.1g | 47g |
| Salt | 0.37g | 2.2g |
| Fibre | 2.6g | 15g |
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Turkey & Root Veg Tagine with Chickpeas, Raisins & Almonds
Enjoy a winter warmer with a twist. British turkey breast simmers in a tomato-based stew spiced with ras el hanout, a North African spice blend. Add raisins for sweetness, chickpeas for protein and spiced roasted roots. This stew will warm you up even on the coldest nights.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a sieve, a measuring jug & a peeler
Roast the veg
- Dice the carrots and parsnip into 2cm chunks (peel optional)
- Transfer both to the lined baking tray and toss with half the ras el hanout and 2 tsp oil. Season with salt and pepper
- Roast for 20-25 mins, until soft and golden
Toast & prep
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning regularly, until golden
- Remove from the pan, transfer to the small bowl and set aside
- Meanwhile, finely dice the onions. Roughly chop the raisins and coriander. Drain and rinse the chickpeas
Time to fry
- Reheat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 2 mins. Season with salt and pepper
- Add the onion and cook for a further 4 mins, then stir in the remaining ras el hanout and ginger & garlic paste and cook for 1 min
Simmer the tagine
- Stir the chickpeas, stock powder, passata and 200ml water into the tagine and bring to a boil. Lower the heat and simmer for 12 mins, until the turkey is cooked through
Plate up
- Check your turkey is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- When ready, stir the cooked veg and half the coriander into the tagine. Season to taste with salt and pepper. Add a splash of water if it's too dry
- Serve the tagine into bowls. Scatter with the toasted almonds and remaining coriander to finish
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