Summary

Ingredients

• 250 g chickpeas, dry
• 2 liters chicken broth
• 1 bunch soup greens, cut into small pieces
• 1 onion (s)
• 3 red pepper (s). yellow and green, diced
• 1 large can (s) tomato (s), peeled
• 4 turkey schnitzel
• Salt, chilli pepper
• Cayenne pepper
• Ground cumin

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Instructions

1. Soak the chickpeas in water overnight. Drain the chickpeas and cook in about 2 liters of stock for about 60 minutes over medium heat.
2. Add the chopped soup greens and peppers. Chop the onions and add them along with the can of tomatoes. Season nicely and strongly.
3. Cut the turkey meat into small cubes and add in the last 10 minutes of cooking time. It goes well with flatbread.