One Pot Chicken Chickpea Curry Soup Food

ONE POT CHICKEN & CHICKPEA CURRY SOUP

Steps:

• In a large stock pot over medium high heat, place the coconut oil until melted.
• Saute the chicken pieces until cooked halfway and remove from pot.
• Add the onions, garlic, carrot, pepper, and celery and sauté for 5 minutes.
• Season with curry and tomato paste.
• Add the sweet potato, chickpeas, and chicken stock and simmer for 15 minutes, until sweet potatoes are tender.
• Remove 1 cup of the stew ingredients (stock and cooke vegetables) and blend until pureed. Add this puree back into the stew - this adds a lusciously smooth texture.
• Add the chicken and finish cooking. Serve over rice or whole grains.

ONE-POT CHICKPEA CURRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• Fry the onion and garlic in a little oil for 3 minutes.
• Add all of the spices, the salt, the ginger and cook for a further 2 minutes.
• Add the tomatoes, the lentils and coconut cream, cover and simmer on a low heat for 15 minutes until the lentils are tender.
• Stir in the broccoli and cook for a further 4 minutes.
• Stir in the chickpeas, spinach, and lemon juice and cook a further 3 minutes until the spinach is slightly wilted.
• Serve with natural yogurt and some chopped coriander.
• Enjoy!

CURRIED CHICKEN SOUP WITH CHICKPEAS AND CAULIFLOWER

Steps:

• Prepare Fast Chicken Soup Base. Bring to a simmer.
• Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
• Before removing from heat, stir in: 12 cup chopped fresh cilantro.
• Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.