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.