Trinidad Chickpea Curry

New: April 2020

Note: use a big pot, NOT the small le creuset

Ingredients
SPICES:
2 tbsp curry powder
1 tsp All Spice powder
1 tsp nutmeg powder
1 1/2 tsp paprika
2 tsp dried thyme leaves (or 3 tsp fresh)
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper

CURRY
3 tbsp cooking oil
2 large garlic cloves , minced
1 large onion , diced
2 1/2 cups potatoes , cut into 1.2cm / 1/2" cubes (I used 3 russets)
1.5 c dried chickpeas OR canned chickpeas (2 x 14oz/400g cans)
14 oz canned crushed tomatoes
2 cups chicken broth/stock
2 scallion/shallot stems , sliced (green & white part)
2 tbsp fresh parsley , finely chopped (or coriander/cilantro)
Salt to taste


Instructions
Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or 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

from:
https://www.recipetineats.com/easy-chickpea-potato-curry-chana-aloo-curry/#wprm-recipe-container-21455