290gtin pitted prunes drained and halved175g drained
375gsquash cut into chunks
400gtin of chickpeas drained240g drained
Extras
Fresh chopped Parsley to top
Rice and pitta for serving
Instructions
In a large bowl mix the flour, ginger, cinnamon powder and paprika. Add the chucks of turkey and toss until fully coated in the spices and flour. Add the tomato puree and Ras el hanout paste and use your hands to mix and coat the turkey.
If using a sear and stew slow cooker use the slow cooker bowl for the next step. If not use a large pan or wok,
Heat the oil in the dish and add the the onion and garlic. Cook for 2 minutes before adding the coated turkey. Cook for a further 2 minutes before removing off the heat.
Whilst the dish and contents are still hot, gradually add and stir in the stock. Next add the cinnamon stick, prunes, squash and chickpeas. Mix well before placing into the slow cooker.
Cook in the slow cooker on a low setting for 9-11 hours. If you would like a faster cooking time; set to medium for 6-8 hours.