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.
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
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A hearty vegetable soup. Cover chick peas with one quart of water ( 4 cups). Add onion and seasonings and beef bouillon. Bring to a boil, then reduce heat to simmer.
Just tried this recipe for the first time last night and it was yummy :-)
