Jamaican Curried Tofu With Chickpeas
[Vegan]

To make the tofu:

1. Cut the tofu into cubes and place them in a bowl. Toss them with arrowroot powder, garlic powder, dried thyme, kosher salt, black pepper, and ground allspice.
2. In a deep skillet or saucepan, heat the coconut oil over medium-high heat.
3. Add the tofu to the pan in a single layer. You may have to cook the tofu in batches depending on the size of your pan. Allow the tofu to cook until it browns, about 6 minutes, before flipping.
4. Flip the tofu and cook until browned on all sides, about 10 minutes.
5. Transfer the cubes to a bowl and set aside.

To make the dish:

1. In the same skillet or saucepan, heat 2 Tbs. coconut oil over medium-high heat.
2. Saute the onion, garlic and chile pepper until the onions are softened, about 4 minutes.
3. Add the potatoes and mix in the curry powder, dried thyme, ground allspice, red pepper flakes and kosher salt. Toss to coat the veggies with the spices and let the potatoes cook for 5 minutes.
4. Mix in the chickpeas and cook for another 5 minutes.
5. Add 2 cups of water; there should be enough to just cover the vegetables.
6. Cook until the potatoes are fork-tender and the mixture has thickened.
7. Garnish with fresh chopped parsley. Serve while hot.