Spanish Turkey-Chickpea Soup
Herbed Garlic Naan
Ingredients
- 2 lb ground turkey
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 (24-oz) jar arrabbiata sauce (such as Rao's; or use other marinara sauce)
- 1 (32-oz) carton low-sodium chicken broth
- ½ cup golden raisins
- 1 Tbsp ground cumin
- ½ Tbsp smoked paprika
- 2 (6-oz) pkg baby spinach
Instructions
- Cook turkey in a Dutch oven coated with cooking spray over medium-high heat 5 minutes or until crumbly.
- Add chickpeas, sauce, broth, raisins, cumin, and paprika; bring to a boil, reduce heat, and simmer 10 minutes.
- Stir in spinach; cook 1 minute or until wilted.
Side Dish Ingredients
- 1 (8.8-oz) pkg naan (preferably whole-grain)
- 1 clove garlic, halved
- 1 Tbsp olive oil
- ¼ cup chopped fresh cilantro (or use parsley)
Side Dish Instructions
- Preheat oven to 425°F. Rub naan with garlic; brush with oil. Sprinkle with cilantro.
- Bake 4 minutes or until thoroughly heated. Cut each into 6 wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
434
|
139
|
573
|
| Fat (g) | 20 | 6 | 26 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 36 | 3 | 39 |
| Carb (g) | 29 | 19 | 48 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 647 | 264 | 911 |
Quick & Healthy Meal Plan
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