1 medium onion
1 large clove of garlic
1 tbsp sunflower oil
1 medium carrot
1 stick celery
1 tsp cumin
1 tsp oregano
1 tin chopped tomatoes
1 tin mixed bean, baked beans or 125g beans, soaked and pre-cooked
1 vegetarian stock cube
2 big handfuls chopped turkey leftovers
Warm the oil in a saucepan. Finely chop the onion and garlic and stir into the hot oil. Dice the carrot and celery and add this to the onion and garlic. Cover with a lid and sweat over a low heat for 5-10 minutes. When softened, or starting to stick, add the cumin, oregano and turkey and stir over a low heat for a couple of minutes. Then add the tomatoes, beans, stock cube and a tin of water. Bring to the boil and simmer for 20 minutes.
Serve with baked potatoes, garlic bread, basmati or brown rice. Whatever.
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