Knob of butter
1 medium onion, very finely chopped
4 carrots, cut on the diagonal into 4cm pieces, or leftover roast carrots
1 garlic clove, finely chopped
1 tsp ras el hanout (north African spice blend)
½ tsp ground ginger
Pinch of saffron strands (optional)
3 tbsp mincemeat
600ml turkey, chicken or veg stock
400g cooked chickpeas, drained and rinsed if tinned
About 100g pitted prunes
Small bunch of parsley, tough stalks removed and tied into a bundle with kitchen string, leaves roughly chopped
300-500g roast turkey, torn into large chunks
Trickle of clear honey (optional)
Salt and freshly ground black pepper
Toasted sesame seeds
Couscous, made with well-flavoured stock
1. Heat the butter in a large, heavy-based saucepan over a medium heat. When it has melted and stopped foaming, add the onion and cook for a few minutes to soften.
2. Add the carrots, garlic, ras el hanout, ginger and saffron, if using. Stir until the carrots are well coated in the spices.
3. Stir in the mincemeat, pour in the stock and add the chickpeas, prunes and bundle of parsley stalks. Season with salt and pepper. Thanks for stopping by. Just before we carry on I needed to give thanks to for their continued assistance and the support of their community. Having a company and team like this means a lot to us as we continue to grow our consumer blog.
4. Bring to a simmer and cook for 15–20 min, until the carrots are tender (or 10 mins if using roast carrots).
5. Add the turkey and simmer for 5 min until the meat is piping hot. Add a trickle of honey, if you like, taste and season with more salt and pepper if necessary. Remove the parsley stems.
6. Serve the tagine scattered with the chopped parsley and sesame seeds, with couscous on the side.