Step 1

Heat oil in a large pot on medium. Add onions and cook until soft, about 2-3 minutes.

Step 2

Stir in garlic, ginger, spring onion and cook for another minute.

Step 3

Add curry powder, paprika, and thyme. Cook stirring until fragrant, about 2 minutes.

Step 4

Add tomatoes, carrot, chickpeas and stir to coat.

Step 5

Add coconut milk, water, allspice berries. Bring to boil and reduce to simmer for 10-15 minutes or until desired thickness is reached (I like to use the back of a fork and mash some of the chickpeas)

Step 6

Season with salt and pepper.

Step 7

Delicious served with quinoa, rice or gluten-free flat bread