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Curry and spinach bowl

Portions:2
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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
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Course Bowls / Curry