Turkey, Farro and Chickpea Soup
Published Nov. 20, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 1large onion, chopped
- 1tablespoon tomato paste
- 1½teaspoons baharat (or use another fragrant spice mix, such as garam masala or curry powder)
- 1teaspoon ground cumin
- 1cup pearled or semi-pearled farro
- 2carrots, diced
- 1teaspoon kosher salt (Diamond Crystal), more to taste
- 6cups turkey or chicken broth
- 2 to 4cups shredded cooked turkey (or use chicken)
- 1(14.5-ounce) can chickpeas, drained and rinsed
- 1tablespoon fresh lemon juice, more to taste
- 1cup chopped fresh cilantro
- Grated Parmesan (optional)
Nutritional analysis per serving (6 servings)
455 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 50 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 36 grams protein; 937 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add onion and sauté until golden at the edges, 5 to 7 minutes. Add tomato paste, baharat and cumin, and sauté until fragrant, about 1 minute.
- Step 2
Add the farro, carrots and salt to the mixture and stir until coated. Add the broth and bring to a boil. Reduce heat and simmer until the farro is tender, 20 to 30 minutes.
- Step 3
Stir in turkey, chickpeas and lemon juice, and bring the mixture to a simmer. Let cook for another 5 minutes or so, or until the turkey is warmed through. If the mixture seems thick, add a little water to thin it out. Taste and add more salt and lemon juice if needed. Stir in cilantro right before serving and top with grated Parmesan, if you like.
Private Notes
Comments
For newbies, this presupposes you’ve already simmered your carcass for broth. But if you’re starting with the turkey carcass, complete step 1, add the carcass and any other good dripping stuff, water to cover, and simmer until the meat is coming off the bone and the broth taste good (you’ll need to add salt). Remove bones, tedious but satisfying, and move to step 2. Based on the size of your carcass, feel free to add more onion etc in step 1. Extras of the finished soup will freeze well.
Barley, rice, diced potatoes or small pasta for the farro. Fennel, celery for the chickpeas. Also, check with those who are going to eat this soup. Do they like Indian spices? (baharat, garam masala or curry powder). Or would the crowd prefer thyme, rosemary, bay leaf? Know your audience, or risk rebellion. Turkey soup done well in a traditional fashion (thyme, rosemary, bay leaf, celery, carrots, potatoes) is usually made once a year. It is delicious without the trip to India.
There are many recipes for traditional turkey soup that many of us remember not-so-fondly from childhood. If you want that, go find one of the hundreds of recipes out there online rather than comparing about this one actually adding flavor.
Fantastic flavors! Great way to use leftover turkey. I freeze it in batches and eat it for months after Thanksgiving.
Loved this recipe and it was very tasty. In Canada, we have a spice in the middle eastern section called 7 Spices. Just had to add a little nutmeg, clove and allspice to it. Only had ground turkey and Italian parsley, but turned out great nonetheless. Lovely flavours. Definitely needed to add more water for lunch the next day, as it was no longer a soup!
I used 2 chicken breasts, sautéed and shredded, and added 5 sliced white mushrooms at the same time as the carrots and farro for some added body. And I only had tikki masala available, so I used that instead of the garam masala.
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