Ingredients -

1 tbsp olive oil

1 red onion, thickly sliced

3 carrots, thickly sliced on the diagonal

3 parsnips, thickly sliced on the diagonal

2 garlic cloves, crushed

2 tsp ras el hanout

500ml turkey or chicken stock

400g can chopped tomatoes

400g can chickpeas, drained and rinsed

140g mixture of dried apricots and prunes, roughly chopped

300g leftover turkeys, cut into chunks

good drizzle of clear honey

½ small bunch coriander, roughly chopped

1 tbsp flaked almonds

couscous, to serve

Greek yogurt, to serve

Directions -

Heat the oil in a large saucepan, add the onion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.

Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.