This can be a main course but we ate it as a side dish, which worked out nicely because I had some leftover to bring to work for lunch.
Use a plastic spoon if you can because the curry slightly stained my wooden spoon :(
Like yesterday's post, this is also from Everyday Food Jan/Feb 2010
1 tablespoon olive oil
1 large yellow onion, diced small
3 garlic cloves, minced
1 tablespoon curry powder
1 cinnamon stick (3 inches) - mine were short so I used 2
ground cloves - I omitted because I didn't have any
2 cans (15 oz. each) no-salt-added chickpeas, rinsed and drained
3 tablespoons ketchup
salt and pepper
chopped cilantro & lemon wedges for serving
In a large straight-sided skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, until brown around the edges, about 4 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.