Pella — 2 tablespoons olive oil
1 cup chopped leeks (white part only) or onion
3 garlic cloves, chopped
2 teaspoons ground cumin
1 teaspoon cumin seed
1 pound ground turkey sausage
3 cups roughly chopped rotisserie chicken
2 (16-ounce) cans garbanzo beans, drained
2/3 cup barley
2 teaspoons pickled jalapeno
6 cups homemade chicken broth or canned reduced-sodium chicken broth
4 to 8 cups chopped kale (optional)
1/2 cup shredded Monterey Jack or Cheddar cheese
chopped green onions (optional)
sour cream (optional)
1. Heat oil in a Dutch oven over medium heat. Add leeks and garlic; saute 5 minutes. Add cumin, cumin seed and turkey sausage.
2. Cook until sausage is browned. Add chopped chicken, beans, barley, jalapeno, broth and kale, if using.
3. Bring to a boil and simmer until barley is cooked, about 20 minutes. Serve topped with cheese, green onion and sour cream.
Serves 10.
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