Drain chickpeas of their soaking liquid. Place in a large stockpot and cover with fresh water; stir in bay leaves, garlic, carrot and cinnamon. Cook for about 1 1/2 hours or until chickpeas are tender, seasoning with salt at the end of cooking. Let cool, then drain and measure 4 cups of chickpeas.
In a small sauté pan, toast curry powder in olive oil until it becomes fragrant.
Whisk into mayonnaise with cilantro, cayenne pepper and lime juice; season with salt and pepper then stir in chickpeas, currants, red onion and walnuts. Divide arugula between plates and top with equal amounts of chickpeas. Sprinkle each with a little chopped cilantro.
*To quickly soak beans, bring to a boil in plenty of water to cover. Boil for 5 minutes, then remove from heat and let stand for 1 hour.