Turkey, Chickpea And Pumpkin Stew - cooking recipe

Ingredients

5 tbsp sesame seeds
1/2 tsp sugar
1 1/2 cups fresh cilantro, little reserved for garnish, remainder roughly chopped
0.5 oz fresh ginger root, peeled, 1/3 shredded, remainder thinly sliced
6 cups vegetable stock
3 tbsp sesame oil
1 lb skinless turkey breast
7 oz dried chickpeas, soaked overnight in cold water
1 lb Hokkaido pumpkin or butternut squash, peeled, deseeded and diced
7 oz cherry tomatoes, halved

Preparation

Heat a skillet and toast the sesame seeds until golden brown. Allow to cool.
Place the sugar, chopped cilantro, shredded ginger, 1/4 cup stock, 2 tbsp oil and 3 tbsp sesame seeds in a blender and mix together. Season with salt and black pepper.
Heat 1 tbsp oil in a large saucepan and fry the turkey and ginger slices over a low heat for 3-4 mins, until the turkey is sealed. Drain the chickpeas and add to the pan along with the remaining stock. Simmer for 10 mins. Add the pumpkin and simmer over a low heat for 30-40 mins, until the pumpkin is tender.
Add the tomatoes and cook for 5 mins. Season with salt and black pepper and transfer into bowls. Sprinkle with the remaining sesame seeds, top with the cilantro pesto and garnish with cilantro sprigs .