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  • 1 tbsp olive oil
  • 1 large onion
    halved and sliced into thin strips
  • 1 red pepper
    seeded and sliced into thin strips
  • 2 tsp ground coriander
  • ¼ - ½ tsp chilli flakes
  • 3 tbsp basmati rice
    or long grain rice
  • 1½ l hot turkey or chicken stock
  • 250g/9oz turkey
    meat, cut into thin strips (leg meat will have the most flavour)
  • 410g can chickpea
    drained and rinsed
  • a handful of fresh coriander
    or flatleaf parsley, roughly chopped (optional)

Nutrition: per serving

  • kcal291
  • fat9g
    low
  • saturates2g
  • carbs27g
  • sugars0g
  • fibre4g
  • protein27g
  • salt1.78g

Method

  • step 1

    Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.

  • step 2

    To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)

RECIPE TIPS
MAKE IT YOUR OWN

Sizzle some chopped bacon with the onions.

Pour in a splash of dry sherry before adding the stock.

Any canned pulses can replace the chickpeas.

Throw in some chopped sprouts – cooked or raw, it doesn’t matter.

For extra zing, squeeze in a little lemon juice at the end.

Recipe from Good Food magazine, January 2003

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A star rating of 4.2 out of 5.29 ratings
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