Curried Channa and Aloo 11 Steps
Soak dried chickpeas overnight in about 4 cups of water.
The next day, in a medium Dutch oven or a heavy-bottomed pot, add water to cover the chickpeas by 2 inches. Bring to a boil over high heat, skim foam if necessary. Lower to a simmer and cook for 45 minutes to 60 minutes until tender. Add more water if water evaporates too quickly. Drain and set aside.
Peel the potatoes, and cut into 3/4"-inch chunks (medium-sized chunks). Submerge in water so potatoes do not turn brown. You want the pieces not too small because the potatoes will break down when added to curry. Set aside.
In a medium-sized heavy-bottomed pot, add vegetable oil, minced garlic, sliced onion and chopped jalapeño.
Sauté until onions soften and the mixture is aromatic and begins to brown.
Add all of the spices: all spice, cumin, curry powder, cayenne, turmeric, fenugreek, thyme and a pinch of salt. Stir.
Toast the spices until aromatic and just starting to darken (about 2 minutes) then add 1/3 cup of water.
Carefully add the potatoes and cook, stirring, for 3 minutes. Pour about 2 cups of water or stock into the pot or until potatoes are slightly submerged. Cook on medium heat for 4 minutes. Add your cooked chickpeas and 1 more cup of water or stock.
If adding habanero, I take my habanero, place in blender with a bit of water, blitz and then add it into the curry just before the mixture starts to simmer.
Bring the mixture to a simmer, just shy of a boil. Cook until potatoes are tender and chickpeas are soft. This will take about 25 minutes. Add your green onion and a tablespoon of cilantro and simmer for another 3-5 minutes, until fresh greens are wilted and incorporated into curry.
Season with salt to taste. Serve the curry with white rice or roti, and garnish with more chopped cilantro.