Preparation
Step: 1/7

Rinse chickpeas with cold water and drain.

Step: 2/7

Slice the turkey breast.

Step: 3/7

Peel and halve the onion and cut into thin rings.

Step: 4/7

Heat the oil in a pan, fry the turkey and onion over a medium heat for 3 minutes. Season with salt and pepper.

Step: 5/7

Add the tomatoes, chickpeas, stock and harissa to the pan, bring to the boil, reduce the heat, cover and cook for 5 minutes.

Step: 6/7

Meanwhile, wash the herbs, shake dry and pull the leaves from the stalks. Squeeze the juice from the lemon.

Step: 7/7

Season the turkey mixture with salt, pepper and 1-2 tbsp lemon juice and add the herbs.