Chickpea and Chicken Curry

Canned garbanzo beans and cubes of seared chicken breast simmer until tender in a blend of spices and tomato.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 208 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground cloves
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 large onion, diced
• 1 tablespoon curry powder
• 1 tablespoon lemon juice (Optional)
• 1 cup water, or as needed
• 1 tablespoon ketchup
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• ½ (6 ounce) can tomato paste
• 1 (6 ounce) skinless, boneless chicken breast half - cut into cubes
• 4 sprigs cilantro for garnish

Recipe Instructions

Step 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. 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. Garnish with cilantro to serve.