Peel the potatoes and cut into 1-inch pieces.
Peel and chop the onion and garlic. Dice the pepper.
In a large pot on medium heat, add oil and allow to heat up.
Sauté the chopped onions until translucent.
Add garlic and pepper. Sauté for 2 minutes.
Mix in curry powder.
Patch the curry for 2 minutes.
Add ¼ cup of water and stir.
Cook until the curry becomes a thick paste (5 minutes).
Mix in the potatoes and seasoned channa.
Patch for 10 minutes (the potatoes and chickpeas should release their own water).
As the channa and potatoes become dry, add the remaining water (5 cups), enough to completely cover everything. Add more water for a thinner sauce.
Cook until the channa is soft (this can take 40 mins to 1 hour).
Mash several peas with the back of a spoon to thicken the sauce.
Taste test the peas and add the remaining salt (adjust down for lower salt intake)
Serve hot.