Fry the onions in the oil on a medium heat for about 8 minutes until soft. Add the turkey, chickpeas, onion powder, garlic powder and curry powder. Add a little boiled water to loosen the mixture with the balsamic. Cook for 2 minutes.
Add the chopped tomatoes and tomatoes puree. Stir and add a little boiled water if it's too think. Add the stock cubes and cooked for 8 to 10 minutes. Add the creme fraiche and heat through.
Serve with your favourite side dish.
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