Servings: 4

½ c  chicken or vegetable broth ½ c  chicken or vegetable broth
½ cauliflower, chopped into small chunks ½ cauliflower, chopped into small chunks
1 pkg frozen, chopped spinach 1 pkg frozen, chopped spinach
1 can chickpeas, rinsed and drained 1 can chickpeas, rinsed and drained
1 cooked chicken breast, diced 1 cooked chicken breast, diced
1 tsp coconut oil 1 tsp coconut oil
1 tsp garlic, crushed 1 tsp garlic, crushed
1 tsp fresh ginger, crushed 1 tsp fresh ginger, crushed
½ tsp turmeric ½ tsp turmeric
½ tsp curry powder ½ tsp curry powder
½ tsp cumin ½ tsp cumin
½ tsp chili pepper ½ tsp chili pepper
Salt and pepper to taste Salt and pepper to taste

In a saucepan, heat coconut oil over medium heat. Add garlic, ginger, and seasonings. Stir well just until the fragrances start to release.
Add broth, cauliflower, spinach, chickpeas, and diced chicken breast. Stir to combine and reduce temperature to low.
Cover saucepan and simmer for 15 minutes or until chicken is cooked through.