1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
1 tablespoon grated ginger
1 garlic clove, grated
1/4 tsp paprika
1/2 teaspoon black pepper
1 teaspoon salt
1 bone-in turkey breast, about 4 lbs
1 16-ounce can garbanzo beans, drained and rinsed
1 14.5-ounce can diced tomatoes
1 small yellow onion, thinly sliced
3 medium carrots, peeled and sliced
1/2 cup raisins
1 bunch cilantro, chopped for garnish
In a small bowl, combine the cumin, cinnamon, turmeric, ginger, garlic, paprika, black pepper, and salt.
Rub the turkey breast with the spice mixture.
In a 6-quart slow cooker, combine the garbanzo beans, tomatoes, onion, carrots, and raisins.
Place the turkey on top of the vegetables and cook on high, covered, for 4 hours, until the turkey reaches an internal temperature of 165 degrees F.
Remove the skin from the turkey and discard. Slice the turkey and serve it topped with the vegetables and sauce.
Garnish each bowl with the chopped cilantro.