Chickpea & Chicken Curry

Ingredients

• 1 tablespoon olive oil

• 1 large onion, diced

• 1 (6 ounce) skinless, boneless chicken breast half - cut into cubes

• 3 cloves garlic, minced

• 1 tablespoon curry powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground cloves

• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

• 1 cup water, or as needed

• ½ (6 ounce) can tomato paste

• 1 tablespoon ketchup

• 1 tablespoon lemon juice (Optional)

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 4 sprigs cilantro for garnish

Directions

1. Heat olive oil in a skillet over medium-high heat. Cook and stir onion and chicken in hot oil until onion is dark brown and chicken is golden, about 5 minutes. Reduce heat to medium, then stir in garlic, curry powder, cinnamon, and cloves. Cook and stir until spices are fragrant and garlic has softened slightly, 1 to 2 minutes.

2. Stir in garbanzo beans, water, tomato paste, ketchup, lemon juice, salt, and black pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook for 10 minutes.

3. Uncover and increase heat to medium-high; cook until sauce reduces and thickens to desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.

All images and text ©allrecipes.