Ingredients
The following ingredients have 8 Servings
- 1 ½ cups cooked chickpeas ((See Note 1))
- 1 cup green lentils
- 1 lb ground turkey ((See Note 2))
- 2 tbsp olive oil
- 15 oz tomato puree (or crushed tomatoes)
- 1 white onion ((See Note 3))
- 2 stalks celery (chopped)
- 1 tbsp fresh ginger paste (or 1 inch piece, minced)
- 1/2 cup fresh chopped parsley (reserve 1 tbsp for garnish)
- 3/4 cup fresh chopped cilantro (reserve 1 tbsp for garnish)
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp turmeric
- ⅛ tsp red pepper flakes
- ⅛ tsp saffron
- 2 1/2 cups chicken stock
- 2 lemons
Instruction
- In a large soup pot or Dutch oven add the olive oil and sauté the ground turkey and brown. Add the tomatoes, onion, chopped celery, ginger paste. Stir and cook on medium heat for 5 minutes.
- Add the herbs, spices, chicken broth, chickpeas and lentils. Bring to a boil, then reduce heat to simmer, cover and allow to cook for 24 minutes. Stir occasionally to avoid any sticking on bottom.
- Serve with lemon wedges (optional) and top with some reserved chopped parsley and cilantro. Feel free to serve with warm bread, lavash or flat bread of choice.
