Moroccan turkey and chickpea soup
This easy soup recipe is quick—it is ready in 20 minutes—making it a great make-ahead meal option for lunch or a quick weeknight dinner. Harissa paste is common in North African dishes. It’s a paste made from hot chili peppers, spices, and herbs, and it helps give this soup its oomph. This soup gets some texture from pureeing part of the soup mixture before the turkey and remaining chickpeas are added in for texture. You can use diced chicken in place of the turkey, if you like. Sprinkle it with fresh mint or cilantro leaves for added colour and flavour.
1 small, finely chopped
Fresh baby spinach
Canned chicken broth
Canned diced tomatoes
14½ oz, (1 can), drained
Frozen green peas
1 cup(s), thawed
Canned drained chickpeas
15 oz, (1 can), rinsed
Cooked turkey breast without skin and bone
10 oz, (2 cups), diced
½ item(s), cut into wedges
- Heat oil in large saucepan over medium-high heat. Add onion and cook, covered, stirring occasionally, until it begins to soften, about 3 minutes. Add spinach and cook, stirring constantly, just until wilted, about 1 minute. Add broth, tomatoes, green peas, half of chickpeas, and the harissa and bring to boil.
- Remove saucepan from heat. Coarsely puree soup using immersion blender or regular blender.
- Return saucepan to medium-high heat. Add turkey and remaining chickpeas and simmer until heated through, about 2 minutes. Stir in salt and pepper.
- Ladle into 4 bowls and serve with lemon wedges.
- Serving size: about 1 1/2 cups