Easy Caribbean Chickpea and Potato Curry (One Pot)

Ingredients

• 2 tablespoons neutral oil
• 1 medium yellow onion, diced
• 3 scallions, sliced, white and green parts separated
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 small Scotch bonnet pepper, left whole for mild heat or finely minced to taste
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 2 tablespoons Caribbean curry powder
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground turmeric
• 2 tablespoons tomato paste
• 1 1/2 lb (680 g) Yukon gold potatoes, cut into 3/4-inch chunks
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup (240 ml) crushed tomatoes
• 1 can (13.5 oz or 400 ml) full-fat coconut milk
• 1 cup (240 ml) vegetable broth, plus more as needed
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• Cooked rice or roti, for serving