Moroccan-style turkey & chickpea soup
1
Points®
Total time: 20 hr 30 min • Prep: 10 min • Cook: 20 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
2 teaspoon(s)
Onion
1 small, chopped
Turkey breast, skinless, raw
250 g, diced
Spinach
100 g
Chicken stock cube(s)
1 cube(s), 650ml
Tinned Tomatoes
1 can(s), large
Peas, frozen, boiled
120 g
Harissa paste
20 g
Chickpeas, cooked
½ can(s), large, drained
Mint, Fresh
1 tablespoon(s)
0% fat natural Greek yogurt
4 tablespoon(s)
Lemon
1 medium
Instructions
1
Heat the oil in a pan over a medium heat and cook the onion for 3 minutes until starting to soften. Add the turkey and a splash of water and cook for 3-5 minutes until browned.
2
Transfer the turkey to a plate and set aside. Add the spinach to the pan of onions and cook, stirring, for 1 minute until wilted. Add 650ml stock, tinned tomatoes, peas, harissa and the chickpeas to the pan.
3
Bring to the boil then remove from the heat and purée with a stick blender. Return the pan to a medium heat, add the turkey and the rest of the tin of chickpeas and simmer for 5 minutes. Season, top with mint, 4 tablespoons 0% fat natural Greek yogurt and 5g harissa paste, then serve with lemon wedges.
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