I know it’s been awhile since I’ve posted a recipe, sorry about that. I’ve been cooking a lot but just resorting to sharing it on Instagram. So if you can forgive me here’s a super easy weeknight recipe that everyone will love. It’s also gluten and dairy free (and if you omit the chicken would be vegan). Give it a try this week and let me know how it turns out in the comments below.
Ingredients (in no particular order)
- Two skinless/boneless chicken breasts; cubed
- Two medium onions; diced
- 4-6 medium carrots; diced
- 1 head of broccoli; chopped
- 1 can of chickpeas; opened (add more if omitting chicken)
- 2 medium red/green bell peppers; diced
- 2 cans of coconut milk; shaken and opened
- 4-6 cloves of garlic; diced
- 2 tsps of salt; shaken (not stirred)
- 1 tsp of curry powder; add more if you like it spicier
- 1/2 tsp of cumin powder; trust me
- 1 tsp of ginger powder; secret ingredient
- fresh ground pepper; to taste
- leftovers (optional, see step 8 below)*
Steps (in order)
- Cut up the chicken into bite-size pieces
- Sautee the chicken with some olive oil and spices (you can add the onion and garlic here but I didn’t)
- Dice and chop up the rest of the veggies and add to crock pot
- Add the chicken to the crock pot
- Pour in the chickpeas and coconut milk
- Stir everything well
- Add salt and pepper
- *Add in leftovers here. I had leftover curry chicken and rice (which was the inspiration for this soup)
- Turn on low in the morning and enjoy at dinner
- Don’t forget to pick up some fresh bread for dipping
- Enjoy!
Tags: broccoli, chicken, chickpeas, crock pot, crockpot, curry, featured, garlic, ginger, leftovers, onion, recipe, soup, sweet peppers
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