Chickpea and Potato Curry

popsugar.com

Maxine

3 tablespoons cooking oil (I used vegetable)

subheading: Flavor Base:

1 large onion, diced (brown, white, or yellow)

2 large garlic cloves, minced

2 tablespoons curry powder

1 teaspoon allspice powder

1 teaspoon nutmeg powder (or ½ teaspoon freshly grated nutmeg) (Note 1)

1 ½ teaspoons smoked paprika (can substitute with sweet or ordinary paprika)

2 teaspoons dried thyme leaves (or 3 teaspoons fresh thyme leaves)

1 teaspoon cumin powder

¾ teaspoon cayenne pepper (Note 2)

1 teaspoon white pepper (or ½ teaspoon black pepper)

subheading: Curry:

1 ½ cups potatoes, cut into 1.2-centimeter/½-inch cubes

2 14-ounce/400-gram cans of chickpeas, drained

1 14-ounce/400-gram can of diced tomatoes (Note 3)

2 cups chicken broth/stock

2 scallion/shallot stems, sliced (green and white part)

2 tablespoons fresh parsley, finely chopped (plus more for garnish) (Note 4)

Salt to taste

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