Moroccan turkey and chickpea soup
1
Points® value
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 colour and flavour.
Ingredients
Olive oil
2 tsp(s)
Onion
1 small, finely chopped
Baby spinach
4 oz
Chicken broth
2½ cup(s)
Canned diced tomatoes
14½ oz, (1 can), drained
Frozen green peas
1 cup(s), thawed
Canned drained chickpeas
15 oz, (1 can), rinsed
Harissa paste
4 tsp(s)
Cooked turkey breast without skin and bone
10 oz, (2 cups), diced
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Lemon
½ wedge(s), cut into wedges