Moroccan turkey and chickpea soup

7
1
1
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
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 color and flavor.

Ingredients

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

Lemon(s)

½ item(s), cut into wedges

Instructions

  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. Remove saucepan from heat. Coarsely puree soup using immersion blender or regular blender.
  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. Ladle into 4 bowls and serve with lemon wedges.
  5. Serving size: about 1 1/2 cups