Cooking Instructions

1. Peel and boil potatoes

2. Heat a large skillet with olive oil over medium heat

3. Cook chopped onion, minced garlic and grated ginger until onions are soft and translucent

4. Turn heat to low, add curry powder and potatoes and mix gently with a spatula

5. Cook for about five minutes, if potatoes start to stick add small amounts of water

6. Add ¼ cup of water and spinach to skillet, let the spinach wilt

7. Drain and rinse the chickpeas, add chickpeas and tomato paste to skillet

8. Mix together and let cook for another five minutes