6cupscurly kalestemmed and chopped in 1-inch pieces
1can chickpeas 15 ounces (rinsed)
Heat fat in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened and translucent, about 5 minutes, then add the garlic, cumin, and coriander and cook until fragrant, about 1 minute. Pour in the turkey stock; increase heat to high and bring to simmer. Stir in kale, chickpeas, and orzo; reduce heat to medium-low and simmer, partially covered, for 10 minutes.
Add turkey and cook until orzo and kale are tender, about 2 minutes. Season with salt and pepper to taste and Serve.