Chickpea and Chicken Curry

This can also be made without chicken.

Heat in a frying pan:

1 T olive oil

Add:

1 onion, chopped
1 clove garlic, chopped

200-300 gm minced chicken

Stir fry and break up the chicken. As that cooks, add:

1 T curry powder

1 t chili powder

When chicken is cooked, add:

½ C water

½ t bouillon powder

1 can chickpeas, rinsed and drained

Stir around, turn down the fire, and simmer for about 10 minutes, or until almost all the water has evaporated. Taste and then add salt and pepper. Be careful, as both the bouillon and the chickpeas are already salty.

If you would like to add carrots and potatoes:

Once you are finished adding all the ingredients above and the chickpeas are simmering, wash 2 potatoes and one large carrot. Chop the carrot and add it to a small or medium pot with water about twice as high as the carrot. Bring to a boil while you chop the potatoes. Add the potatoes. When it comes to a boil again, cover and reduce the heat. Cook for about 10 minutes or so.

When you can push a fork into the vegetables easily, they are done. Don't overcook. Pour out most of the water, then add to the pan with the chickpeas. Stir gently and simmer a bit.

Serve over rice.