Baharat-spiced Turkey & Chickpea Tagine with Tahini Drizzle, Dill & Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

20g baby spinach (use half)
1 handful of fresh dill (use half)
10g pine nuts (use half)
1 tbsp red wine vinegar (use half)

(red wine vinegar (100%))
230g chickpeas (use half)

(Chickpeas, water, salt)
200g passata (use half)

(tomatoes, salt, citric acid)
15ml hot honey (use half)

(honey, chilli extract)
1 tbsp tahini (use half) (Sesame)
1 tbsp baharat spice blend (use half)

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
2 garlic clove
1 pepper (use half)
1 onion (use half)
150g British diced turkey breast

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	526Kcal
	351kJ	2200kJ
Fat	2.7g	17g
of which saturates	0.4g	2.6g
Carbohydrates	4g	24g
of which sugars	2.9g	18g
Protein	7.6g	48g
Salt	0.25g	1.6g
Fibre	2.0g	13g

Ingredients

20g baby spinach
1 handful of fresh dill
1 tbsp baharat spice blend

(Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
10g pine nuts
15ml hot honey

(honey, chilli extract)
1 tbsp red wine vinegar

(red wine vinegar (100%))
200g passata

(tomatoes, salt, citric acid)
1 pepper
1 onion
2 garlic clove
230g chickpeas

(Chickpeas, water, salt)
1 tbsp tahini (Sesame)
300g British diced turkey breast

Allergens

Contains: Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	520Kcal
	350kJ	2177kJ
Fat	2.7g	17g
of which saturates	0.4g	2.6g
Carbohydrates	4g	23g
of which sugars	2.9g	18g
Protein	7.6g	48g
Salt	0.26g	1.6g
Fibre	2.1g	13g

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High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

Baharat-spiced Turkey & Chickpea Tagine with Tahini Drizzle, Dill & Pine Nuts

Name: Baharat-spiced Turkey & Chickpea Tagine with Tahini Drizzle, Dill & Pine Nuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 20g baby spinach; 1 handful of fresh dill; 1 tbsp baharat spice blend; 10g pine nuts; 15ml hot honey; 1 tbsp red wine vinegar; 200g passata; 1 pepper; 1 onion; 2 garlic clove; 230g chickpeas; 1 tbsp tahini; 300g British diced turkey breast

Prep time: 15 mins

Total time: 25 mins

Cuisine: Middle Eastern

Food group: Poultry

Cooking Instructions

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.

Before you start

Pull out a large lidded frying pan, a small bowl, a sieve & a grater

Get started

Finely dice the onion. Thinly slice the pepper. Finely chop or crush the garlic. Drain and rinse the chickpeas
Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Remove and set aside

Build the dish

Reheat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the turkey, onion and pepper and cook for 5 mins, until golden. Season with salt and pepper
Add the garlic and Baharat spice and cook for a further 1 min
Stir in half the vinegar, half the honey, the passata, chickpeas and 150ml hot water (75ml for 1 person). Bring to the boil, then lower the heat to medium, cover with a lid and simmer for 12 mins, until the turkey is cooked through

Make the tahini drizzle & final steps

In the small bowl, combine the tahini with the remaining vinegar, honey, a pinch of salt and 1 tbsp cold water (1/2 tbsp for 1 person). Mix until smooth and add a further 1-2 tbsp water to reach a drizzling consistency
Roughly chop the dill, reserving a few fronds for garnish
Rinse the spinach, then stir into the tagine in the final 1 min, along with the chopped dill, until wilted. Season to taste

Plate up

Check your turkey pieces are cooked through; the meat should be white with the juices running clear
Share the turkey and chickpea tagine between bowls. Drizzle with the tahini and sprinkle with the pine nuts and reserved dill to finish