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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 can(s) (15 ounces each) no salt added chickpeas, rinsed and drained |
chopped cilantro and lemon wedges (optional), for serving |
1 stick(s) cinnamon (3 inches) |
coarse salt and ground pepper |
1 tablespoon(s) curry powder |
3 clove(s) garlic, minced |
ground cloves |
3 tablespoon(s) ketchup |
1 tablespoon(s) olive oil |
1 large yellow onion, diced small |
Directions:
1. In a large straight sided skillet, heat oil over medium high. Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon and pinch of cloves and cook, stirring, until fragrant, 30 seconds. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook 20 minutes. Uncover and increase heat to medium high; cook until sauce is slightly reduced, 5 minutes. Serve topped with cilantro, with lemon wedges alongside if desired.
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