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Leftover roast duck and chickpea stew
A versatile recipe for recycling leftovers, the duck meat can be replaced with meat from leftover roast chicken, turkey, pork, beef, ham or sausages.
If you're not a fan of chickpeas, substitute beans, peas, or cubed carrots or potatoes.
Course
Main Course
Cuisine
Accidental
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
3
tablespoons
olive oil
not extra virgin
1
medium
onion
peeled and chopped (or finely sliced)
4
cloves
garlic
peeled and minced
1
bell pepper
deseeded and chopped
2
sprigs
oregano
or two pinches dried oregano
2
bay leaves
1
400-gram can
diced tomatoes
1 to 2
cups
chickpeas
we used canned with the liquid
salt
pepper
sugar
optional
2 to 3
cups
scrap roast duck meat
or chicken, ham, pork or beef
finely sliced scallions
to garnish
Instructions
Heat the olive oil in a pot.
Saute the onion, garlic, oregano, bell pepper and bay leaves until softened and fragrant, about three minutes.
Pour in the diced tomatoes, and stir in the chickpeas.
Taste and season with salt, pepper and, optionally, sugar.
Bring to the boil, lower the heat and simmer, uncovered, for five to seven minutes, or just until reduced a bit.
Stir in the duck meat, cover the pot, and simmer for ten minutes longer.
Taste and adjust the seasonings, if needed, before serving.