Spring Leek, Chickpea and Turkey Soup - NBC Connecticut
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Spring Leek, Chickpea and Turkey Soup

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    Spring Leek, Chickpea and Turkey Soup
    NBCConnecticut.com
    Spring Leek, Chickpea and Turkey Soup

    This recipe serves four.

    Ingredients:

    • 2 Tbsp. Extra virgin olive oil
    • 1 Cup Leeks, washed, split in half and sliced
    • ½ Cup Onions, diced
    • ¼ Cup carrots
    • 2 Garlic cloves, minced
    • 1 Can Chickpeas, drained( approximately 16-oz. can)
    • 2 ½ Cups Turkey or chicken broth
    • ½ Cup Fresh tomatoes, diced
    • 4 Tbsp. Fresh Italian parsley leaves
    • 1 Cup Cooked turkey or chicken meat, diced or shredded
    • Salt and black pepper to taste

    Instructions:

    • Heat a soup pot on medium-high heat.
    • Add the olive oil, leeks, onions and carrots.
    • Cook, stirring for about 5 minutes or until softened.
    • Add the garlic, cook 30 seconds.
    • Add the chick peas and chicken broth. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes.
    • Stir in the tomatoes, parsley and turkey meat.
    • Season to taste with salt and black pepper. Enjoy!

    Lincoln Culinary Institute