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Serves 4
Cooking time: 25 minutes plus 5 minutes preparation
Ingredients
1 knob of butter
1 onion, sliced
1 mild red chilli, deseeded and finely chopped
1 red pepper, chopped
1 carrot, diced
1 celery stick, sliced
80g pearl barley
1.5l turkey or chicken stock
300g cooked turkey, shredded
400g can chickpeas, drained
Handful of fresh parsley
Method
Tip: if you don’t want this soup too spicy, use a little mild chilli powder, ground coriander or cumin instead of the fresh chilli.
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