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Super Easy Chickpea And Potato Curry

Also known as Chana Aloo, this curry from Trinidad is very similar to vegetarian, tomato-based curries from India. The diverse spices truly give this curry an island flavor that you want to keep coming back for after every bite.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m


For the Flavor Base

  • 3 tbsp. olive oil
  • 1 large brown onion, diced
  • 2 large garlic cloves, minced
  • 2 tbsp. curry powder
  • 1 tsp. allspice powder
  • 1 tsp. nutmeg powder
  • 1 1/2 tsp. paprika
  • 2 tsp. dried thyme leaves
  • 1 tsp. cumin powder
  • 3/4 tsp. cayenne pepper
  • 1/2 tsp. black pepper

For the Curry

  • 1 1/2 c potatoes, cut into 1/2" cubes
  • 28 oz organic canned chickpeas, drained
  • 14 oz organic canned diced tomatoes
  • 2 c organic vegetable stock
  • 2 scallion stems, sliced (green & white parts)
  • 2 tbsp. fresh parsley, finely chopped (plus more for garnish)
  • Sea salt to taste


  1. Warm the oil in a large pot over medium-high heat. Add all of the flavor base ingredients into the pot and cook for three minutes.
  2. Once the onions are translucent, add the potatoes and cook for an additional two minutes. If the spices are getting stuck to the pot, add a splash of water to prevent sticking.
  3. Add the chickpeas, diced tomatoes, and vegetable stock and bring to a boil. Turn the heat down low once it is boiling and simmer for 15 minutes, or until the potatoes are fork tender.
  4. Season with a little sea salt and add the scallions and parsley just before serving.