in Soup Recipes, Turkey

Chickpea soup with turkey

updated

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Ingredients for 4 servings:

  • 250 g chickpeas, dry
  • 2 liters of chicken broth
  • 1 bunch of soup greens, chopped
  • 1 onion(s)
  • 3 bell peppers, red, yellow and green, diced
  • 1 large can of tomatoes, peeled
  • 4 turkey schnitzels
  • Salt, chili pepper
  • Cayenne pepper
  • Cumin, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Soak the chickpeas in water overnight. Drain the chickpeas and cook in about 2 liters of broth for about 60 minutes over medium heat. Add the finely chopped vegetables and bell peppers. Chop the onions and add them along with the can of tomatoes. Season well. Dice the turkey and add it during the last 10 minutes of cooking. Serve with flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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