• 2 tbsp vegetable oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tbsp curry powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1/4 tsp ground nutmeg (optional)

• 1/4 tsp allspice (optional)

• 1/2 tsp dried thyme (optional)

• 1 tsp dried fenugreek leaves (optional)

• 1/8–1/4 tsp cayenne pepper (optional, to taste)

• 1 1/2 lb potatoes (red or Yukon), peeled (optional) and cubed

• 2 (15 oz) cans chickpeas, drained and rinsed

• 1 (28 oz) can crushed tomatoes

• 2 cups chicken broth (or vegetable broth)

• Salt and black pepper, to taste

• 3 green onions, chopped (for finishing)

• 1/4 cup fresh parsley, chopped (for finishing)

For serving (optional): basmati or jasmine rice, plain yogurt