Ingredients
4
4 servings
- •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
- •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
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 208
- Carbohydrate: 27g
- Fat: 6g
- Fiber: 6g
- Protein: 14g
- Sugar: 5g
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