Chickpea Curry

Cheat meals in this house used to be Sundays, but the residual effects of food-overdose made us sluggish on Mondays. Now we cheat on Friday or Saturday, and but Monday we've fully recovered and are back on track.

I love having my Sundays free so I can spend some time trying new recipes that I don't normally have time for during the work week. Weekday food is simple: lean protein, veggies, and some complex carbs.
Lucky for me, there are more than enough leftovers from tonight's meal to make tomorrow's lunch interesting.
What's even more exciting is how delicious and hearty this meal is with minimum effort, so you can make it any night of the week. Even better, this recipe makes a ton of portions so you can easily incorporate this curry into your meal prep.

Friends, don't be afraid of spice. I promise it won't hurt you.
This curry is bold and flavorful. The aroma wafting through the kitchen is warm and cozy, perfect to lead into winter.

And if this all sounds too good to be true, you'll be pleased to know this entire dish is filled with high-quality nutrients to fuel your body.

Makes 4 servings

Ingredients:
- 2 cans chickpeas (no salt added, rinsed and drained)
- 2 tomato, diced
- 2 cups water
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- pinch of ground cloves
- lemon wedges *adds a delicious zip, don't skip this!*

Optional:
2 cups shredded chicken breast, chopped cilantro for garnish, basmati rice, naan bread

Directions:
1. Heat 1 tbsp oil in a deep pan. Cook onion on med-high for 5 minutes.
2. Add tomato, garlic, and spices to pan and cook for 1 minutes.
3. Add chickpeas and water into pan, bring to a boil. Reduce heat and simmer covered for 20 minutes.
4. Remove lid, cook on high for ~5 minutes to reduce liquid.
Serve with fresh lemon wedges.

If adding chicken, mix shredded chicken into the curry just before serving.