Chickpea and Chicken Curry

Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion and chicken until the onion is dark brown 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 spices are fragrant and the garlic has softened slightly 1 to 2 minutes. Add the garbanzo beans ketchup tomato paste lemon juice salt black pepper and water. Bring to a boil over high heat then reduce heat to medium-low cover and cook 10 minutes. Uncover and increase heat to medium-high and allow the sauce to reduce to your desired consistency. Stir in additional water if too thick. Garnish with cilantro to serve.