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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

Nutrition Info

387 calories carbohydrate: 46.7 g cholesterol: 51.7 mg fat: 8.3 g fiber: 16.4 g protein: 38.1 g saturatedFat: 1.3 g servingSize: - sodium: 1037.2 mg sugar: 6.3 g transFat: : - unsaturatedFat: : -

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.

5 servings

This curried chicken soup is tasty and so quick to make. No one I've made it for has not liked it. Serve with warm pita bread.