I felt like souping today. As flu season is totally in, I decided to go spicy and a little asian.

Spicy chicken and chickpea curry soup

What you need:

400 g chicken breast
1 can of chickpeas
1 can coconut milk
1.5 cup (300 ml) of water
handful of sugar-peas
some fennel
garlic
chilli
1 cinnamon stick
2 bay leaves
1 vegetable stock cube
1 tablespoon paprika
1 tablespoon curry powder
oil
salt
pepper

What to do:

Prep the stuff. Cut the chicken breasts. Deseed and chop the chilli. Slice the garlic. Half the sugar-peas. Chop couple of centimetres of fennel. Drain the chickpeas.

Heat a big pot. Add oil. Throw in chilli, garlic and curry powder. Fry for a minute or so. Add chicken. Fry for couple of minutes. Add paprika. Pour in the coconut milk. Add water, vegetable stock cube, fennel, bay leaves and cinnamon stick. Season with salt and pepper. Mix. Leave it to boil for 15 minutes. Add chickpeas and sugar-peas. Bring down the heat. Simmer for 5 minutes. Taste. Season with salt and pepper. Plate the dish. Voilà!

Bon appétit!