Microwave Curried Chicken and Chickpea Soup

serves 6Curried-Chicken-Chickpea-Stew


2 Tablespoons olive oil

¼ tsp salt

1 onion, chopped

2 teaspoons curry powder

2 carrots, sliced thin

2 scallions, sliced thin

6 cups water, chicken or vegetable stock (low sodium)

1 baby bok choy, sliced

1 cup green beans, fresh or frozen, chopped

1 cup shredded chicken

1 cup chickpeas, drained and rinsed

black pepper, to taste


  1. Combine oil, onion and salt in a microwavable container. Microwave on high in 30 second intervals until onion begins to brown.
  1. Add curry powder, carrots and scallions and cook 1-2 minutes until carrots begin to soften.
  1. Add water or stock, bok choy, green beans, chicken and chickpeas to container.
  1. Cover and microwave 3-5 minutes until carrots, bok choy and green beans are tender.
  1. Season to taste with black pepper.


1½ cups per serving, 1 serving contains: Calories (kcal) 367, Fat (g) 7

Saturated Fat (g) 1, Cholesterol (mg) 24, Carbohydrates (g) 14

Dietary Fiber (g) 4, Total Sugars (g) 2, Protein (g) 7, Sodium (mg) 306