Photo of Moroccan-style turkey & chickpea soup by WW

Moroccan-style turkey & chickpea soup

1
Point(s)
Total Time
20 hr 30 min
Prep
10 min
Cook
20 hr 20 min
Serves
4
Difficulty
Easy

Ingredients

Olive Oil

2 teaspoons

Onion(s)

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 tablespoons

0% fat natural Greek yogurt

4 tablespoon(s)

Lemon(s)

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.