1. Preheat oven to 450 degrees. In a roasting pan, add tomatillos, onions, and garlic. Toss with 3 tablespoons of olive oil and 1 teaspoon of salt. Place in oven and roast uncovered until tomatillos start to turn black (about 15 minutes). Remove from oven, stir and then return mixture to oven until all vegetables become dark (about 15 minutes).

2. In a skillet, toast the cumin, coriander, fennel, and whole black pepper until fragrant wisps of smoke rise. Remove from heat. Use a clean spice (or coffee) grinder and grind until mixture becomes a powder.

3. In a large pot, add the remaining olive oil and ground turkey. Cook on medium heat, making sure to not overcook or brown. Add the tomatoes, spice mixture, and chicken broth. Bring to a simmer and cook for 5 minutes.

4. In a large pot, add the remaining olive oil and ground turkey. Cook on medium heat, making sure to not overcook or brown. Add the tomatoes, spice mixture, and chicken broth. Bring to a simmer and cook for 5 minutes.

5. Add the roasted vegetables and garbanzo beans to a food processor; puree until smooth. Add this mixture to the turkey and broth. Mix well and season to taste.

Source: Hannaford fresh Magazine, January - February 2011