Chicken curry soup with chickpeas

Name: Chicken curry soup with chickpeas
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Organic chicken filet; 1 can(s) (425 ml) Chickpeas; 2 red peppers; 4 stalks of celery; 200 g Sweet peas; 100 g Basmati rice; 7-10 Tbsp salt, curry, pepper, cayenne pepper; 1 TEASPOON Oil; 1 (165 ml) small can of unsweetened coconut milk; 2 TABLESPOONS Chicken broth (instant)

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Organic chicken filet
1 can(s) (425 ml) Chickpeas
2 red peppers
4 stalks of celery
200 g Sweet peas
100 g Basmati rice
7-10 Tbsp salt, curry, pepper, cayenne pepper
1 TEASPOON Oil
1 (165 ml) small can of unsweetened coconut milk
2 TABLESPOONS Chicken broth (instant)

Directions

1
Wash the meat and cut into pieces. Rinse chick peas in a sieve and drain. Clean, wash and chop the peppers, celery and mangetouts.
2
Cook rice in just under 1⁄4 l boiling salted water according to package instructions.
3
Heat the oil in a large pot. Briefly sauté 2 tsp. curry in it. Pour in coconut milk and 1 l water, bring to the boil and stir in broth.
4
Add meat and paprika and simmer covered for about 10 minutes. Add chickpeas, celery and sugar snap peas after 5 minutes and cook. Season soup with salt, pepper, cayenne pepper and curry.
5
Arrange and eat the rice with it.