- 250g dried black beans (soaked overnight in cold water)
- 1 tbsp olive oil
- 500g turkey breast, diced
- 1 onion, halved and sliced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 parsnips, diced
- 2 garlic cloves, crushed
- 1 tsp dried cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp paprika
- 410g tin of chickpeas, drained
- 600ml vegetable stock
- ½ tsp salt and pinch of pepper
- To Serve:
- Plain couscous and chopped fresh coriander
How to Make It
Pre-heat the slow cooker if necessary.
Heat the oil in a saucepan and add the turkey pieces, browning all over. Place into the slow cooker.
Add the onion, carrot, celery, parsnip and garlic to the saucepan (add a little more oil if necessary). Stir over a medium heat for 5-6 minutes until softened a little.
Add the cumin, turmeric, ground coriander, cinnamon and paprika and stir well for 1 minute.
Add the tinned chickpeas, stock, salt and pepper and bring to a simmer.
Pour into the slow cooker over the turkey, making sure the meat is under the liquid and place the lid on. Cook on low for 6-7 hours on high.
Serve with couscous and a sprinkling of the coriander.
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