Here it is, chickpea curry! I used the remainder of the Pumpkin, Orange and Walnut soup as the base. Two birds, one stone.
Prep time: 5 mins
Cook time: 15 mins
- Approx 750ml Pumpkin, Orange and Walnut Soup
- 1 can chickpeas, drained
- 1 chicken breast, diced
- 1 tbsp curry powder
- Pinch paprika
- Pinch chilli powder
- Salt and black pepper
- Coriander to garnish
First you need to get your rice on.
Brown the chicken in a pan. Add in the soup, chickpeas, curry powder, paprika, chilli powder, salt and pepper. Stir until heated through.
Serve with coriander as garnish.