Turkey, Farro and Chickpea Soup

6 servings


40 minutes

total time


2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 tablespoon tomato paste

1 1/2 teaspoons baharat (or use another fragrant spice mix, such as garam masala or curry powder)

1 teaspoon ground cumin

1 cup pearled or semi-pearled farro

2 carrots, diced

1 teaspoon kosher salt (Diamond Crystal), more to taste

6 cups turkey or chicken broth

2 to 4 cups shredded cooked turkey (or use chicken)

1 (14.5-ounce) can chickpeas, drained and rinsed

1 tablespoon fresh lemon juice, more to taste

1 cup chopped fresh cilantro

Grated Parmesan (optional)


In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add onion and sauté until golden at the edges, 5 to 7 minutes. Add tomato paste, baharat and cumin, and sauté until fragrant, about 1 minute.

Add the farro, carrots and salt to the mixture and stir until coated. Add the broth and bring to a boil. Reduce heat and simmer until the farro is tender, 20 to 30 minutes.

Stir in turkey, chickpeas and lemon juice, and bring the mixture to a simmer. Let cook for another 5 minutes or so, or until the turkey is warmed through. If the mixture seems thick, add a little water to thin it out. Taste and add more salt and lemon juice if needed. Stir in cilantro right before serving and top with grated Parmesan, if you like.


Serving Size




Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat

9 g

Trans Fat

0 g




937 mg

Total Carbohydrate

50 g

Dietary Fiber

9 g

Total Sugars

11 g


36 g

6 servings


40 minutes

total time
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