Chicken and Chickpea Curry

Tastes even better reheated the next day because the flavors have had more time to blend ;-) Serve spooned over a bed of rice or orzo.

Ingredients:

• 1 Tbsp. extra virgin olive oil
• 1 large onion, diced
• 1/2 lb. boneless, skinless chicken thighs, cut into cubes
• 1 Tbsp. minced garlic
• 1 Tbsp. curry powder
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1 (15 oz.) can garbanzo beans, rinsed and drained
• 1/2 (6 oz.) can tomato paste
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 cup water, or more if needed

Directions:

Heat the oil in a skillet over medium high heat. Stir in the onion and chicken and cook until the onion is browned 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 garlic has softened slightly, about 1 to 2 minutes.

Increase heat to high, add the garbanzo beans, tomato paste, lemon juice, salt, pepper, and water, bring to a boil and then reduce heat to medium low.

Cook an additional 10 minutes covered and then uncover, increasing heat to medium high. Cook until the sauce is reduced to the consistency you like.

By Deeli from Richland, WA