My neighbor served this at Book Club a few weeks ago, it was so hearty and healthy! GoBeYou.Cleanse friendly if you omit the cheese. I left out the tomatoes since my daughter is allergic, and it still was super tasty! Don't leave out the spices...they are the secret! You can have it alone, or serve it over brown rice! By the way...my 17 month old grand daughter loved it!
2 cans chickpeas, rinsed
1 Tablespoon olive oil
12 ounces lean ground turkey
1/2 teaspoon dried oregano (Decreases inflammation)
1/2 teaspoon fennel seeds, crushed (Improves digestion, improves skin and purifies blood)
1/2 teaspoon crushed red pepper (Antioxidants!)
1 medium onion, chopped. I used red onion.
2 medium carrots, diced
4 cloves garlic, minced
Optional: 3 tablespoons tomato paste
1 (32 ounce) carton chicken broth
1/4 teaspoon ground pepper
1/8 teaspoon salt
3 cups quick frozen spinach (or 6 cups chopped fresh)
Optional: 1/4 cup grated Parmesan cheese
* Step 1
Mash 1 can of chickpeas with a potato masher or fork. Set aside.
* Step 2
Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots, and garlic (or garlic powder); cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste; cook, stirring, for 30 seconds.
* Step 3
Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Salt and Pepper to taste. Ladle the soup into bowls. Garnish each serving with 1 Tbsp. Parmesan, if desired.