Turkey Chickpea Stew

Well, over Christmas, I came down with the most hellacious stomach bug I’ve encountered in a while.  And given that I have children (aka lil’ petri dishes!), I can assure you that it’s suffice to say, I am knowledgable in the art of encountering (and catching) stomach bugs.  I’d even go as far as to say I’m an expert!  And while I’m STOKED about my kids being so awesome about sharing with others, there IS an instance where I’d like them to be greedy…and this is one of those instances : )

Anyway, after two days of barely the ability to stand up, and my babies staring at me wide-eyed for something I would typically make to eat (ie, not the pb and jelly’s that I had been slapping together for them for the previous 2 days since my illness began), I knew I needed something quick, healthy, and easy to make.  The thought of soup appealed to me, and Heaven knows, I needed the calories!

I remembered Kristi’s stew, took a glance at the recipe, and saw that I had only a few of the items.  I sure as heck wasn’t going out in the cold, sick, with 2 small kids to the grocery store to gather ingredients, so here’s what I did:

First, I took about 1 onion (I pre-cut my onions, and put them in a large Tupperware for easy weeknight disposal), chopped, and about a clove of minced garlic, and browned it with some olive oil.  I then put in a pound of ground turkey seasoned with YEP! my favorite, Old Bay.  Once that had browned up nicely, I dumped in a can of chickpeas, a large can of crushed tomatoes (the one I had on hand had onions and garlic in it, too) until that was heated through, then put in some frozen whole green beans that I had taken from my garden this summer.  I stirred them in, put a cover on it, and simmered just a minute or two, until the green beans were a nice vibrant green, and turned the heat off to enjoy. 

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1. Carrot Ginger and Chicken Soup
2. Faux-tato Leek Soup
3. Beanless Chili in Green Pepper Cups
4. Mexican Black Bean Burgers
5. Spaghetti Night