Quick Chickpea Curry

• servings: 4
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 tablespoon olive oil

1 large yellow onion, diced small

3 garlic cloves, minced

1 tablespoon curry powder

1 cinnamon stick (3 inches)

Pinch of ground cloves

2 cans (15 ounces each) no-salt-added chickpeas, rinsed and drained

3 tablespoons ketchup

Coarse salt and ground pepper

Chopped cilantro and lemon wedges (optional), for serving

Directions

In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirringoccasionally, until dark brown around edges, about 6 minutes. Add garlic, curry, cinnamon,and 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.