Chickpea and potato curry

**i modified this recipe some. I send fresh tomatoes instead of canned. I also omitted all spice and oil. I also subbed sweet potatoes for potatoes, and used veggie stock instead of chicken.

Anyway, this was a huge hit at my house.

EASY CHICKPEA & POTATO CURRY (CHANA ALOO CURRY)


PREP TIME
10 mins
COOK TIME
20 mins
TOTAL TIME
30 mins

A Caribbean curry from Trinidad that tastes very similar to tomato based Indian vegetable curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket. This recipe is slightly modified from the Curry Channa and Aloo recipe from Immaculate Bites, a fantastic African/Caribbean food site.
Author: Nagi | RecipeTin Eats
Recipe type: Curry, Dinner
Cuisine: Caribbean, Trinidad

Serves: 3-4

INGREDIENTS
3 tbsp cooking oil

1 large onion, diced (brown, white, yellow)
2 large garlic cloves, minced
2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder (or ½ tsp freshly grated nutmeg)
1½ tsp smoked paprika (can substitute with sweet or ordinary paprika)
2 tsp dried thyme leaves (or 3 tsp fresh thyme leaves)
1 tsp cumin powder
¾ tsp cayenne pepper
1 tsp white pepper (or ½ tsp black pepper)

Curry
1½ cups potatoes, cut into 1.2cm / ½" cubes
2 x 14oz/400g cans of chickpeas, drained
1 x 14oz/400g canned diced tomatoes
2 cups chicken broth/stock
2 scallion/shallot stems, sliced (green & white part)
2 tbsp fresh parsley, finely chopped (plus more for garnish)
Salt to taste

INSTRUCTIONS
Heat oil in a large pot or very deep skillet over medium high heat.
Add the Flavour Base ingredients and cook for 3 minutes until the onion is translucent.
Add the potatoes and cook for a further 2 minutes. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice.