This satisfying stew comes together in a snap.
Here are tips onhow to mince garlic.
When stirred into a stew, mashed chickpeas cook down to create a creamy, rich texture.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Check out more tips from our test kitchen onhow to thicken soup.
To reheat, you might microwave the stew on High until warm.
14cupgrated Parmesan cheese (Optional)
Directions
Mash 1 can chickpeas with a potato masher or fork.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Heat oil in a large pot over medium-high heat.
Add turkey, oregano, fennel seeds and crushed red pepper.
Add onion, carrots and garlic (or garlic powder).
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Cook, stirring often, until softened and fragrant, 3 to 4 minutes.
Cook, stirring, for 30 seconds.
Add broth, the mashed and whole chickpeas, pepper and salt to the pot.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Cover and bring to a simmer.
Ladle the soup into bowls.
Garnish each serving with 1 tablespoon Parmesan, if desired.
Photographer: Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
Tip
Individually quick-frozen (IQF) spinach makes this recipe a breeze.
If you’re free to’t find it, use a frozen 10-ounce block of spinach.
Cook according to the package directions, then add to the soup in Step 4.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
