Sliced Turkey with Chickpeas

Ingredients

• 400 g carrots (4 carrots)
• 240 g tomatoes (3 tomatoes)
• 100 g Onions (2 onions)
• 350 g sliced turkey
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 1 tsp Paprika powder (sweet)
• a pinch ground cumin
• a pinch ground cinnamon
• 250 g chickpeas (canned; drained weight)
• 200 g Couscous
• 45 g raisins (3 tbsp)

Instructions

1. 1.

   Peel, wash carrots, thinly peel and cut into 5 mm thick slices.

2. 2.

   Wash tomatoes, quarter them, remove stem ends and dice. Peel onions and dice as well.

3. 3.

   Rinse turkey strips, pat dry and cut into narrow strips.

4. 4.

   Heat oil in a pan, brown turkey strips by turning over at medium heat. Season with salt, pepper, paprika, cumin and cinnamon. Fry another 2–3 minutes until the meat turns golden brown.

5. 5.

   Remove meat from pan and wrap in foil. Rinse chickpeas in a sieve and drain.

6. 6.

   Bring 460 ml salted water to a boil in a pot. Stir in couscous, cover and let it sit over low heat for 10 minutes. Mix in chickpeas and raisins and cook everything another 5 minutes on low heat.

7. 7.

   While the couscous is resting, sauté onions in the pan fat until translucent. Add carrots and 1–2 tbsp water, cover and simmer for about 10 minutes at medium heat; add more water if needed.

8. 8.

   Stir tomatoes into the carrots and let them steam together for 5 minutes.

9. 9.

   Return turkey strips with their juices to the pan and warm briefly again. Season with salt and pepper and serve with couscous.