Turkey Chickpea Curry Rice Soup

Turkey Chickpea Curry Rice SoupThis is the second of our recipes from my Turkey Soup Two Ways post. If you read “we”, it’s not the royal we! My husband and I frequently cook together, and soup is one thing we love to make.

This uses half the meat that is gleaned by making stock from a carcass from the roasted Thanksgiving turkey, plus half the stock.

In a pot, sweat (cook in a tiny amount of oil such as canola or olive oil, with a lid, over lowish heat so it doesn’t brown but begins to sweat out its liquid) a couple of diced onions, a couple of carrots, and a couple of ribs of celery.

When these are done, add a heaping tablespoon of curry powder, or two if you like it spicier, some green beans, and more carrot cut in half-rounds. Also add the meat now. Mushrooms are a nice addition. I might have added a bit of cauliflower to the most recent batch. This should be enough meat and veg to fill 1/3 of the pot.

Add broth so the pot is 2/3 full, and bring to a boil. Turn down to a low simmer, then add a drained can or a couple of cups of cooked chickpeas (this is not an exact science; use what you have – kidney beans or other beans are great as well). Then add 1 cup or 250ml of whatever rice you like. We used brown basmati – red rice is interesting, and the darker rices will give an unusual but interesting colour. Simmer for 1-2 hours. Add salt if you like; we rarely need it as there is so much flavour.

You can eat now, or continue to chill, refrigerate and reheat for about three days, then freeze the rest. Otherwise, chill and freeze immediately for days when you don’t get home until late but still want a tasty home cooked meal.