The ingredient of Turkey

  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 2 cloves of garlic, chopped
  4. 1 tablespoon harissa
  5. 1 teaspoon ground cumin
  6. 2 x 410 g cans chickpeas, rinsed, drained
  7. 800g can chopped tomatoes
  8. 1 LITRE (4 cups Massel chicken-style liquid stock
  9. 3 cups (480g) chopped cooked turkey
  10. 1/4 cup cilantro leaves, chopped, plus leaves to serve
  11. Natural yoghurt, to serve

The instruction how to make Turkey

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 to 3 minutes, until tender. Add the garlic and cook for a further minute, then add the harissa and cumin and cook for 1 minute or until fragrant. Add the chickpeas, tomatoes, broth and 300 ml of water. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
  2. leave to cool slightly, then blend half of the soup. Put it back in the saucepan with the rest of the soup, season to taste, then add the turkey to warm through. Stir in the coriander, divide between bowls and serve topped with yoghurt and extra coriander.

Nutritions of Turkey

fatContent: 327.43 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 19 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 30 grams protein
sodiumContent: 47 milligrams cholesterol


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