Chickpea, potato and spinach curry

Ingredients: 
1 can of chickpeas
300g potatoes
1 large onion
200g spinach
3tbsp sunflower oil / ghee / rapeseed oil
2 cloves garlic
3 chillis
2 tbsp cumin and coriander spice paste OR toast and crush 1tbsp cumin and coriander seeds
1 tsp turmeric
250ml water
1 tsp muscavado sugar
Salt
Fresh coriander to serve

Method: 

• Finely chop the onion
• Heat the sunflower oil and fry the onion until it is soft
• Meanwhile cube the potatoes and finely chop the garlic and chilli
• Wash the spinach and leave to drain
• Add the potatoes, garlic and chilli and stir in the spice paste and turmeric
• Stir for a couple of minutes before adding the water, sugar and salt
• Simmer for 10 minutes then add the drained can of chickpeas and the spinach
• Simmer for another five minutes
• Take it off the heat and top with some fresh coriander

Original Source: 
Izzy Silvester