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Chickpea and Chicken Curry
Chickpea and Chicken Curry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spiced tomato stew with tender garbanzo beans and seared chicken.
Ingredients:
  • 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
  • 0.25 teaspoon ground cloves
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 cup water, or as needed
  • 0.5 (6 ounce) can tomato paste
  • 1 tablespoon ketchup
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 4 sprigs cilantro for garnish
Instructions:
  • In a skillet over medium-high heat, sauté onion and chicken in olive oil until onion is dark brown and chicken is golden, around 5 minutes. Lower heat to medium, then add garlic, curry powder, cinnamon, and cloves. Cook until spices are fragrant and garlic is slightly softened, for about 1 to 2 minutes.
  • Combine garbanzo beans, water, tomato paste, ketchup, lemon juice, salt, and black pepper in a pot. Bring to a boil on high heat, then simmer covered on medium-low for 10 minutes.
  • Increase heat to medium-high, uncover, and cook until the sauce reduces and thickens to your liking. Add more water if needed. Serve garnished with fresh cilantro.

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