Chickpea and Chicken Curry

Ingredients

• 15 ounce garbanzo beans drained and rinsed canned chickpeas
• 6 ounce chicken breast half boneless skinless cut into cubes
• 4 sprigs cilantro leaves for garnish
• 1 tablespoon curry powder 
• 3 cloves garlic minced
• 1 teaspoon ground cinnamon 
• 0.3 teaspoon ground cloves 
• 0.3 teaspoon ground pepper black
• 1 tablespoon catsup 
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 1 large onion diced
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 1 cup water or as needed

Equipment

• frying pan

Directions

1. Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown, and the chicken is golden, about 5 minutes. Reduce the heat to medium, and stir in the garlic, curry powder, cinnamon, and clove. Cook and stir until the spices are fragrant and the garlic has softened slightly, 1 to 2 minutes.
2. Add the garbanzo beans, ketchup, tomato paste, lemon juice, salt, black pepper, and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and cook 10 minutes. Uncover, and increase heat to medium-high, and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick.
3. Garnish with cilantro to serve.