Soak the chickpeas overnight. The following day, drain the water, rinse and set to boil for about 20 minutes. Skim off any foam that develops.
While the chickpeas are boiling, peel and dice the potatoes. Save the skin for the garnish if you wish.
Cut the hispi cabbage into thick ribbons. (about ½ cm wide)
Heat the oil in a large heavy-bottomed pot. (a dutch oven or similar)
Fry the Thai curry paste for a couple of minutes, until you can smell the fragrance of the herbs and spices. Usually two to three minutes.
Add the boiled chickpeas and 200 ml of the chickpea water.
Add the diced potatoes and cover and cook for 20 minutes at a simmer.
After the chickpeas and potato have cooked, use the back of a spoon to crush some of the chickpeas (a quarter to a half of them.) This helps to thicken the gravy.
Finally, stir in the coconut milk and bring to a boil. Turn down the heat immediately it comes to a boil. Add the hispi cabbage and maple syrup and stir for five minutes.
If you saved the potato skin to use as a garnish, cut the skin into fine julienne (strips) and pan-fry until golden brown. Remove from the heat and transfer onto a paper towel to remove excess oil.
Serve the curry hot, garnished with the crispy potato skin and with rice or bread