Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
2. Step
Add the garlic and saute for about 2 minutes, until fragrant.
3. Step
Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
4. Step
Add the potatoes and mix well until well-coated in spices.
5. Step
Add the chickpeas and stir to incorporate.
6. Step
Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
7. Step
Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
8. Step
Serve with cooked rice and naan and garnish with fresh cilantro.
