Spring Leek, Chickpea and Turkey Soup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spring Leek, Chickpea and Turkey Soup



    Determined Triathlete Never Lost Hope
    Spring Leek, Chickpea and Turkey Soup

    This recipe serves four.


    • 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


    • 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