Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

Add the chickpeas and stir to incorporate.

Step 6

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

Step 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.

Step 8

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

Step 9

Enjoy!