Chicken Curry

6 oz diced chicken
1/2 diced onion
1 Tbps. curry powder
1 cup veggie stock
3 oz. tomato paste
1/2 clove garlic, chopped
1 cup chickpeas
1 cup tomatoes or cauliflower

Ina a tablespoon of stock, cook chicken in nonstick pan on medium, until juices run clear. Add onions and garlic for 3 minutes, adding more stock if necessary. Add curry, stock, chickpeas, tomatoes/cauliflower and paste. Simmer for 10 minutes or until cauliflower is tender. Serve over brown rice. Serves 2.