250 g chickpeas
2-3 tablespoon(s) sunflower oil
30 g ginger, fresh
2 clove of garlic
300 g spinach
1 tablespoon(s) curry
400 g chicken, fillet breast, roasted
1 liter water
1 chicken bouillon cube
juice, of 1 lemon


1.Soak the chickpeas in water for 8-10 hours. Drain
2.Place a pot full of water over medium to high heat. Add the chickpeas and boil for 40-50 minutes, until they soften.
3.When ready, drain and set aside.
4.Place a pot over medium to high heat.
5.Add the sunflower oil, thinly sliced ginger and minced garlic.
6.Cook for 2-3 minutes, until the ginger and garlic soften. Mix with a wooden spoon.
7.Add the spinach, curry, salt and pepper. Cook for another 2-3 minutes.
8.Cut the chicken into strips and add to the pot.
9.Add the water, bouillon cube and chickpeas.
10.Boil for 10-15 minutes.
11.When ready, serve with lemon juice.

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