Turkey Tagine
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Preparation Time:
10
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Cooking Time:
20
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Serves:
2
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Calories Per Serving:
321 Kcal
Ingredients
- 125g dried black beans (soaked overnight in cold water)
- 1 tbsp olive oil
- 250g turkey breast, diced
- 1 small onion, halved and sliced
- 1 carrot, diced
- 1 celery stick, diced
- 1 parsnip, diced
- 1 garlic clove, crushed
- ½ tsp dried cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp paprika
- 200g tin of chickpeas, drained
- 300ml vegetable stock
- ½ tsp salt and pinch of pepper
Method
- 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.