Curry and spinach bowl
Ingredients
- 200 g skinless chicken breast
- 2 spring onions
- 1 carrot
- 125 g baby spinach
- 225 g chickpeas
- 250 ml vegetable stock
- 1 clove garlic
- 1 teaspoon olive oil
- 1 tablespoon curry
- Salt
- pepper
- nutmeg
Instructions
- Wash the chicken breast fillet and pat dry.
- Wash the spring onions and cut into thin rings.
- Bring the stock to the boil, add half of the spring onions and the chicken and leave to stand over a low heat for 15 minutes.
- Peel and dicefinely the carrot.
- Peel and dicefinely the garlic.
- Heat the oil in a pan and sauté the carrots, garlic and the rest of the spring onions for 3 minutes.
- Stir in the curry and deglaze with a little broth.
- Put the chickpeas in the pan and let them steep for 10 minutes over a low heat.
- Wash the spinach and let it collapse in another pan, season with salt and nutmeg.
- Season the chickpeas with salt and pepper.
- Cut the chicken into strips and serve with the curry and spinach.
Nutritional Information
Calories: 333 kcal
