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 

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