In a small pan, heat the tomato sauce, until it’s thickened and reduced to half. Set aside.

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 chickpeas, ketchup, tomato sauce, 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.