Chickpea and Chicken Curry
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Description
This is a delicious, fast and easy meal that makes great leftovers for lunch too! Serve with rice.
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 tablespoon ketchup
- ½ (6 ounce) can tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup water, or as needed
- 4 sprigs cilantro for garnish
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. 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.
Nutrition Facts
serving: 4 servings
calories: 208.4 kcal
carbohydrates: 27 g
protein: 14.2 g
saturated fat: 0.9 g
cholesterol: 24.2 mg
sodium: 1027.6 mg
fiber: 5.6 g
sugar: 5.2 g