Curry Channa (Chickpeas) with Aloo

1 can chickpeas (also known as channa, garbanzo bean, Indian pea, ceci bean, bengal gram, Kabuli chana, konda kadalai, kadale kaalu, sanaga pappu, shimbra, Kadala)

2 tablespoon curry powder (madras)

¼ teaspoon salt (add more to your taste)

dash black pepper

½ medium onion sliced thin

¼ hot pepper (I use habanero or scotch bonnet)

3 cloves garlic - crushed and minced

3 leaves of shado beni (or 2 tablespoon cilantro)

2 medium potatoes cubed

2 tablespoons water for the curry paste

4 tablespoons water to add to the cooked curry

2 ½ cups water

2 tablespoon vegetable or olive oil

Directions at caribbeanpot.com

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