A fantastic take on a well-known and beloved dish requires just two ingredients. The juice will turn into a little bit of a glaze, so it’s preferable to cook these for a while before serving.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 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.
- Feel free to use 6 boned and skinned chicken thighs chopped into bite-sized pieces in place of chicken breasts.
- I like to use a can of ratatouille in place of one of the cans of tomatoes.
- Use mild or spicy curry paste, as you prefer.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 16 g |
| Protein | 38 g |
| Saturated Fat | 1 g |
| Sodium | 1037 mg |
| Sugars | 6 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the idea, and the only change I made was to cook it in my instant pot. Aside from changing the cooking technique I followed the ingredients. I added the curry paste in at the end, but regardless, I was expecting a lot more flavor.