SERVES 4
8 oz dried chickpeas or 2 cans chickpeas
(canned can be used right away in recipe; soaked need to be cooked in PC for 15 mins before using)
¼ cup vegetable oil
1 medium onion, thinly sliced
other diced veggies (carrots and peas work well)
¼ cup minced peeled fresh ginger
4 garlic cloves, minced
2 tablespoons tomato paste
1½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 pound new potatoes, scrubbed and halved
3¼ cups water
Coarse salt
5 ounces baby spinach (5 cups)
Naan or other flatbread, lime wedges, plain yogurt, and fresh cilantro, for serving