This chickpea chicken curry is a delicious, fast, and easy meal that makes great lunch leftovers! Serve with rice.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
208 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
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
