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Trini Chana and Aloo
  • ½ pound dried chickpeas, soaked overnight in 4 cups of water
  • 1½ ounces culantro (1 packed cup),(*see note) plus more for garnish
  • Kosher salt
  • 3 fat cloves garlic, smashed
  • ¼ to 1 habanero chile, to taste
  • 1 large russet potato
  • ¼ cup vegetable oil
  • 2½ tablespoons Madras curry powder
  • ½ tablespoon ground turmeric
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