Spicy Indian Potatoes with Greens and Chickpeas


4 medium potatoes, cubed
2 Tbsp olive oil
2 Tbsp ground cumin
1 Tbsp ground coriander
2 tsp garam masala (optional)
1 tsp turmeric
Freshly ground black pepper to taste
1 tsp salt
1 - 2 tsp cayenne pepper
8 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium onion, finely chopped
2 Tbsp lemon juice
1 - 15 oz. can chickpeas
10 oz. spinach, washed and stemmed


Boil the potatoes in a pot of salt water until they are almost cooked through, about 10 minutes. Drain and leave to cool. 

Heat the olive oil in a very large skillet or a soup pot. Add the cumin, coriander, garam masala (optional), turmeric, black pepper, salt, cayenne pepper and stir, then quickly add the garlic, ginger and onions. Sauté until the garlic and onions are tender, about 4-5 minutes. Add the potatoes and chickpeas. Mix together well, until potatoes and chickpeas are thoroughly coated, but be careful not to let the potatoes break down too much. Drizzle the lemon juice over the potato mixture and stir. Add the spinach and continue sautéing until the spinach wilts, about 2-3 minutes. Serve hot.