Ingredients
5
5 servings
- •1 tablespoon olive oil
- •4 skinless, boneless chicken breasts, cubed into bite-sized pieces
- •1 tablespoon mild curry paste
- •2 (14.5 ounce) cans chopped tomatoes
- •½ chicken stock cube
- •6 (10 ounce) packages frozen chopped spinach, thawed and drained
- •2 (15 ounce) cans chickpeas
Instructions
- Heat oil in a large pot over medium heat. Add chicken to the hot oil and cook until browned, 6 to 7 minutes. Add curry paste and stir to coat. Add tomatoes and stir. Fill an empty tomato can with water and add to the pot; repeat with the 2nd tomato can. Crumble in stock cube and simmer soup for 10 minutes.
- Add spinach to the pot and simmer until defrosted, 10 to 15 minutes more. Stir to mix well into soup. Add chickpeas and cook until heated, 2 to 3 minutes.
Nutritional Facts
Per 5 servings
- Calories: 387
- Carbohydrate: 47g
- Fat: 8g
- Fiber: 16g
- Protein: 38g
- Sugar: 6g
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