Cooking time: 25 minutes (+35 mins rest)

For the turkey merguez:

• Spread the meat in a pan. Add salt, black pepper, paprika and cilantro powder. Add ras-el-hanout, thyme and crushed garlic cloves.
• Use your fingers to mix the meat with the spices.
• Form small rolls of approximately 2” thick and 3” long.
• In a large pot, heat oil at medium heat.
• Add oil and sear the turkey merguez, then turn them to ensure even cooking. The internal temperature of the turkey merguez must reach 165 °F (74 °C).

For the stew:

• Add tomato paste, salt, black pepper, paprika, cilantro powder and crushed garlic cloves.
• Mix gently so the turkey merguez don’t break.
• Pour water gradually while mixing. Cover and cook for 5 minutes.
• Once the sauce is boiling, add the white beans. Cover and let simmer for about 10 minutes.
• In the meantime, rinse the olives and pickled vegetables. Let soak for about 10 minutes. If the mix is too salty, rinse one last time.
• Add drained olives and vegetables in the sauce.
• Let simmer uncovered for 2 to 3 minutes.
• Serve hot in a deep dish, along with bread pieces.