This is a go-to football watching meal at our house in the fall - and this season well into the New Year as my Ohio State Buckeyes are playing in the championship game! Enjoy, and go Bucks! —Emily | Cinnamon&Citrus
ground turkey (I use a mix of white and dark meat, 85/15)
smoked sweet paprika
medium onion, finely diced
green bell pepper, finely diced
cloves garlic, minced
sprigs of thyme
14-15 oz can chickpeas, drained and rinsed
14-15 oz can white beans (cannellini, great northern, or white navy beans), drained and rinsed
oregano paste (recipe follows) - or you can use the store-bought version (found in tubes in the produce section)
apple cider vinegar
hot sauce of your choosing, to taste
green onions (white and green parts), thinly sliced, for topping
sharp aged white cheddar cheese, grated, for topping
Heat olive oil in a large dutch oven or heavy bottomed pot with a lid over medium-high heat. Brown the ground turkey, breaking up with a wooden spoon, until no pink remains, about 8 minutes.
Add the cumin, chili powder, paprika, thyme, onions, green pepper, and jalapeno to the turkey. Add salt and fresh cracked black pepper and continue to cook until vegetables are softened but not browned, about 5 minutes. Add the garlic and cook an additional minute.
Add chicken stock, bring to a boil and add the barley and thyme. Stir to combine, reduce to a simmer, and cook, covered, for 40 minutes.
In the last 20 minutes of cooking, add the chickpeas; wait until the last 10 minutes of cooking to add the white beans. In the last 5 minutes of cooking, add the apple cider vinegar, oregano paste, and salt, pepper, and hot sauce to taste. Remove the thyme branches before serving (most of the leaves will have fallen into the soup).
Serve in bowls topped with sliced green onions and grated sharp white cheddar cheese.
To make the oregano paste, combine all ingredients in a mini-food processor and process into a paste. Salt and pepper to taste.