Step 1 Heat half of the garlic oil in a large frying pan set over medium heat. Add eschalot, bacon and chickpeas, and cook, stirring, for 8–10 minutes, or until eschalot is tender and chickpeas are warmed through. Add harissa spice and cook for 2 minutes, or until ingredients are well coated and fragrant.
Step 2 Meanwhile, heat remaining garlic oil in a medium frying pan set over high heat. Cook turkey steaks for 30 seconds to 1 minute per side, or until cooked through. Remove steaks from heat, cover to keep warm and set aside. Add half a cup of water to pan to deglaze; simmer for 30 seconds.
Step 3 Add spinach to chickpea mixture; cook for 2 minutes, or until spinach starts to wilt. Slice turkey, drizzle with pan juices and serve with spinach sauté.