Chicken Chickpea Curry

I noticed an Indian curry mix in the spice drawer, so decided upon a chicken chickpea curry for dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1 jalapeno, seeds removed and finely diced
• 3 cloves garlic, chopped,  or 3/4 teaspoon dried garlic
• 14.5 ounce can of diced or crushed tomatoes  (whirr through food processor if diced)
• 1 teaspoon salt
• 3 teaspoons curry spice mix (cumin, coriander, ginger, tumeric, cayenne pepper, etc.)
• 6 - 8 ounces chicken breast, diced small
• 30 ounces canned chickpeas, undrained (or 2 cans)
• 2 or some large handfuls baby spinach, diced
   

Instructions:

1. Heat oil in a deep pan over medium heat and saute onion, pepper, and jalapeno.
2. Add the tomato sauce, salt, and curry spice mix and cook for an additional five minutes, stirring frequently. 
3. Add the chickpeas (undrained) plus one additional cup of water and diced chicken. 
4. Bring broth to a boil, then reduce to medium heat and let cook uncovered for 10 minutes.
5. Add in spinach for last minute or two, stir to wilt.
6. Remove from heat. Optionally garnish with cilantro.

Carole's Notes:

We ate this with sourdough naan.


The curry is adapted/inspired from  https://smittenkitchen.com/2009/02/red-kidney-bean-curry/