Chickpea and Chicken Curry

1 tablespoon olive oil

1 large onion, diced

1 (6 ounce) skinless, boneless chicken breast half - cut into cubes

3 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed

1 tablespoon ketchup

½ (6 ounce) can tomato paste

1 tablespoon lemon juice

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup water, or as needed

4 sprigs cilantro for garnish

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.