In a heavy saucepot, heat oil and sauté onions, carrots, zucchini, red pepper, tomatoes and garlic together for five minutes, stirring occasionally.
Add the kidney beans, chickpeas, tomato paste, water or broth and seasonings and stir well. Bring to a slow boil.
Reduce heat to and simmer for 15 minutes.
Add cooked turkey and simmer for another 15 minutes.
Adjust seasonings if necessary.
Top with your favourite condiments such as sour cream, yogurt and grated cheese.
You can use cooked/canned kidney beans and chickpeas or use dried ones and cook them yourself.
Try to soak them overnight in water (in water that’s 4x their volume).
Drain this water and replace with fresh water, again 4 x their volume.
Bring to a boil and then simmer for 1 to 2 hours or until beans are soft.
Drain and use in the recipe.
Generally dried beans expand by 3 to 4 times the volume.