Chicken Coconut Curry Soup with Chickpeas & Greens

Ingredients
1. 2TBSP Olive oil
2. ½ Onion
3. ½ Bell Peppers
4. 2 cloves Garlic
5. 1 Tin Diced Tomato
6. 2 TBSP Limes / Lemon Juice
7. 2 cups Chickpeas, drained and rinsed
8. 1 Tin Coconut milk
9. 1 Tin Red curry paste
10. 2 bunches Your favorite dark, leafy greens—Kale, Spinach or Chard.
11. 1 tsp Fish sauce
12. 32oz Chicken stock
13. 3 Chicken breasts, sliced thin

Method
1. Sauté! Onions, peppers, garlic.
2. Add tomatoes, red curry paste, stock and chickpeas. Give it a quick simmer!
3. Add coconut milk, fish sauce and lime juice. Time for another quick simmer!
4. Add the chicken and simmer until it’s cooked through.
5. Finish with the kale, spinach or Swiss chard. Simmer just until the greens are wilted, spinach will wilt almost immediately, whereas kale and chard need a bit longer.
6. Serve! We love to serve this red curry soup with rice, or cauliflower rice, but it’s also a great one-bowl meal as-is.