Moroccan turkey and chickpea soup

Total Time
20 min
10 min
10 min

olive oil

2 tsp

uncooked onion(s)

1 small, finely chopped

fresh baby spinach

4 oz

canned chicken broth

2½ cup(s)

canned diced tomatoes

14½ oz, (1 can), drained

frozen green peas

1 cup(s), thawed

canned chickpeas

15 oz, (1 can), rinsed and drained

harissa paste

4 tsp

cooked turkey breast without skin

10 oz, (2 cups), diced

table salt

¼ tsp

black pepper

¼ tsp


½ item(s), cut into wedges


  1. 1 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.
  2. 2 Remove saucepan from heat. Coarsely puree soup using immersion blender or regular blender.
  3. 3 Return saucepan to medium-high heat. Add turkey and remaining chickpeas and simmer until heated through, about 2 minutes. Stir in salt and pepper.
  4. 4 Ladle into 4 bowls and serve with lemon wedges.
  5. Serving size: about 1 1/2 cups

A happier, healthier you starts here