3 tablespoons neutral oil, such as canola or vegetable
2 tablespoons curry powder, preferably Chief brand (see headnote); may substitute Madras curry powder
4 to 5 (about 2 pounds) large Yukon Gold potatoes, well scrubbed and cut into 1/2-inch dice
1 tablespoon plus 1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 2/3 cups water, divided, plus more as needed
One (15-ounce) can chickpeas, drained and rinsed
1/4 cup chopped scallions, white and green parts
1/2 cup chopped fresh cilantro
5 large cloves garlic, minced or finely grated
1/2 teaspoon chopped habanero chile pepper (about 1/2 chile), seeded and minced, or a few dashes of fruit-forward hot sauce, such as Yellowbird habanero hot sauce
Fresh chopped cilantro or scallions, for garnish (optional)
Naan or cooked brown rice, for serving
In a large, heavy pot over medium heat, add the oil and curry powder. Allow the curry powder to bloom, constantly stirring, about 30 seconds.
Add the potatoes and stir to coat them with the curry-oil mixture. Add 1 tablespoon of the salt, the black pepper and 1 cup of the water. Reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 25 minutes.
Using a wooden spoon, mash some of the potatoes against the side of the pot and stir to thicken the cooking liquid. Add the chickpeas and 2/3 cup of water and stir to combine. Stir in the scallions, cilantro, garlic and habanero, if using, and simmer until the chickpeas are warmed through and everything is coated in the golden sauce, 5 to 7 minutes.
If the stew is too thick or sticking to the bottom of the pot, add 1/3 cup water. Stir in the remaining 1 teaspoon of salt and a dash of hot sauce.
Ladle the stew into bowls, garnish with the cilantro or scallion, if using, and serve hot, with naan or brown rice.