Curried Chickpea Stew - Michigan Country Lines Magazine

Ingredients

• 1 t. olive oil
• 1 c. onion, diced
• 1½ c. carrots, diced
• 2 cloves garlic, finely diced
• 1½ -2 T. curry (depending on taste)
• 1 14.5-oz. can diced tomatoes
• 1 16-oz. can chickpeas
• 1½ c. water
• 1 cube chicken or vegetable bouillon
• 1 whole chicken breast cut into ½-inch pieces
• 1 T. butter
• 1 t. sugar