Hearty Chickpea & Spinach Stew

Ingredients

• 2 (15 ounce) cans low-sodium chickpeas, rinsed, divided
• 1 tablespoon olive oil
• 12 ounces 93%-lean ground turkey
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon crushed red pepper
• 1 medium onion, chopped (1 cup)
• 2 medium carrots, diced (3/4 cup)
• 4 cloves garlic, minced, or 1/2 teaspoon garlic powder
• 3 tablespoons tomato paste
• 1 (32 ounce) carton low-sodium chicken broth (4 cups)
• 1/4 teaspoon ground pepper
• 1/8 teaspoon salt
• 3 cups IQF (individually quick-frozen) spinach (8 oz.)
• 1/4 cup grated Parmesan cheese

Instructions

1. Mash 1 can chickpeas with a potato masher or fork. Set aside.
2. Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds and crushed red pepper. Cook, crumbling with a wooden spoon, until the turkey is no longer pink, 2 to 3 minutes. Add onion, carrots and garlic (or garlic powder). Cook, stirring often, until softened and fragrant, 3 to 4 minutes. Add tomato paste. Cook, stirring, for 30 seconds.
3. Add broth, the mashed and whole chickpeas, pepper and salt to the pot. Cover and bring to a simmer. Reduce heat to medium and cook, covered, at a brisk simmer until the vegetables are tender and the flavors have blended, about 10 minutes.
4. Add spinach and increase heat to medium-high, Cook, stirring, until the spinach is heated through, 1 to 2 minutes. Ladle the soup into bowls. Garnish each serving with 1 tablespoon Parmesan, if desired.