This chicken, vegetables and bean stew is a delicious and easy all in one pot, versatile meal. I used courgettes, peppers, chard in mine, though you can use other vegetables in hand – aubergines, runner beans, kale or spinach would be lovely here too. Türlü is our traditional stew, where vegetables and sometimes meat are cooked together over stove top or baked, with spices, tomato and sometimes pepper paste (though optional, biber salcasi, Turkish pepper paste add oodles of flavour; if you prefer a milder flavour, you can substitute with an additional tablespoon of double concentrated tomato paste). I always keep good quality precooked dried beans and chickpeas in my pantry and add to my stew and casseroles – they not only add extra layer of flavour and wholesomeness but make your stew go further too. You can prepare this stew ahead and it freezes well. Simply omit meat for vegetarian option and replace with more beans or perhaps small chunks of potatoes.