Spinach & Chickpea Stew

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 12 ounces lean ground turkey
• 1 Tablespoon olive oil
• 1/2 teaspoon fennel seed
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper
• 2 medium carrots, diced
• 1 medium onion, chopped
• 3 Tablespoons tomato paste
• 4 cloves garlic, minced
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 carton low sodium chicken broth
• 3 cups spinach, frozen
• 1/4 cup parmesan cheese, grated

Instructions:

1. Mash one can of chickpeas with a fork or potato masher if you have one.
2. In a large pot over medium to high heat, add in the ground turkey, fennel seed, oregano, and crushed red pepper. Cook the turkey until there is no more pink (about 2 to 3 minutes). Then add in the onions, carrots and garlic. Cook until they become soft (about 3 to 4 minutes). Then add in the tomato paste and stir together.
3. Add in the chicken broth, 1 can of whole chickpeas, can of mashed chickpeas, salt and pepper to the pot. Reduce the heat to medium and cook covered until the vegetables are tender and the flavors are blended (about 10 minutes).
4. Lastly, add in the frozen spinach and increase the heat back to medium-high. Cook and stir until the spinach is heated through (about 2 minutes).
5. Portion the soup into bowls and top with parmesan cheese.
6. Serve and enjoy!

Nutrition Information:

Serving Size: 2 cups

Calories: 401

Fat: 13 g

Carbohydrates: 41 g

Fiber: 13 g

Sodium: 643 mg

Sugar: 10 g

Protein: 32 g