Chickpea Curry with Chicken

Ingredients

• 1 Tbsp olive oil
• 1 lb chicken breasts
• 1 medium onion (chopped)
• 3 cloves garlic (crushed)
• 1 tsp turmeric
• 1 tsp coriander
• 15 oz chickpeas (15-oz can. (garbanzo beans) drained and rinsed)
• 1 can canned tomatoes (14.5-oz. can)
• 1 cup chicken broth ((or vegetable broth))
• 1/2 tsp mustard seed
• 1 tsp cumin (divided use)
• 1 tsp chili powder

Instructions

1. 1

   Heat oil in a large skillet (or wok) over medium-high heat.

2. 2

   Add chicken; cook, for 4 to 5 minutes, turning once, until golden brown. Remove from pan. Set aside.

3. 3

   Add onion, garlic, 1⁄2 tsp. cumin, and mustard seed to same skillet; cook over medium heat, stirring frequently, for 3 to 5 minutes, or until the onion begins to soften.

4. 4

   Add turmeric, remaining 1⁄2 tsp. cumin, coriander, chili powder, chickpeas, tomatoes, chicken broth, and chicken.

5. 5

   Bring to a boil, reduce heat to medium-low; gently boil for 10 to 15 minutes.