Heat a medium-sized pot over medium heat. Add oil, then onions and sauté 2 min until translucent and fragrant. Add garlic and sauté until fragrant. Add cilantro and stir gently until lightly toasted; be careful not to burn garlic. Add curry powder and toast lightly until it starts to become fragrant, approx. 1 min. Add chickpeas and stir to incorporate in mixture. Cook 3 min. If ingredients begin to burn, use small amount of water to deglaze pan.
Add potatoes and gently mix. Add water. Season lightly with salt and pepper. Bring to a boil, then reduce heat to simmer and cook uncovered 30-35 min.
Insert the tip of a small knife into a potato to check for doneness; potatoes should be tender but not break apart. Add cumin and season with salt and pepper to taste. Gently stir. Cook another 10-15 min until the sauce thickens and a small amount of liquid remains. Remove from heat and rest 5 min before serving.
Serve in your favorite dish, drizzle with Plant Bomb! Caribbean Peppa sauce, garnish with fresh cilantro and serve.