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1
In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer.
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2
Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water.
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3
(I like to use it later in the recipe; its also a nice base for soups.)
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4
Meanwhile, puree the culantro and 1/3 cup water in a blender until smooth.
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5
Add a pinch of salt, the garlic and the chile.
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6
(Half a deseeded habanero will make the dish gently but noticeably hot.
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7
Adjust from there.)
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8
Blend until smooth.
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9
Stir the herb puree into the hot, drained chickpeas.
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10
Rinse and dry the pot.
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11
Peel the potato, and cut it into 3/4-inch chunks.
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12
In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken.
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13
Carefully add the potatoes and cook, stirring, for 3 minutes.
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14
Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes.
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15
Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch.
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16
(I use the chickpea cooking water, but Dolly Sirju prefers fresh water.)
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17
Add 1 1/2 teaspoons of kosher salt.
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18
Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes.
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19
Season with salt to taste.
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20
Chop some more culantro.
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21
Serve the curry with long grain white rice or roti, and garnish with chopped culantro.
