Directions:

• 1.

  Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.

• 2.

  Add the garlic and saute for about 2 minutes, until fragrant.

• 3.

  Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.

• 4.

  Add the potatoes and mix well until well-coated in spices.

• 5.

  Add the chickpeas and stir to incorporate.

• 6.

  Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.

• 7.

  Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.

• 8.

  Serve with cooked rice and naan and garnish with fresh cilantro.

• 9.

  Enjoy!