Soak the chickpeas overnight, or for 1 hour using this quick soak method.

Cover with plenty of water as they will nearly double in size.

In a large saucepan, warm the coconut oil.

Add the onion and a pinch of salt and stir.

Cook for 3-5 minutes, until the onion is softened.

Add the potato and stir some more.

Drain and rinse the chickpeas and add them to the pot along with the potatoes and 5 cups of water.

Bring to a boil and then reduce to medium heat.

Partially cover the pot.

Continue to stir occasionally, and cook until the chickpeas are tender, about 40 minutes.

Meanwhile, in a skillet over medium heat, melt the coconut oil.

When it begins to shimmer, add the cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves, and bay leaves.

Stir the spices continuously until they become fragrant and start to turn golden, 1-2 minutes.

Remove from the heat and pan immediately.

Add the spice mixture to a blender along with the rest of the curry paste ingredients.

Puree until a smooth paste is formed.

Once the chickpeas are cooked through, stir the curry paste and diced tomato into the pot.

Continue cooking at medium heat, partially covered, and stirring occasionally.

Add ½ cup more water if it starts to dry out. Cook until the tomatoes have broken down, 20-30 more minutes.

Add more salt to taste, and cayenne pepper if you want it spicier.

Serve and enjoy.