Spicy Indian Potatoes and Chickpeas with Spinach

I scored some local spinach at the coop yesterday--yum! I combined it with some of the potatoes I picked up at Winter Fare in this delicious dish. I always serve this as a main dish, but it could work as a side dish, too.

4 medium potatoes, cubed
1-2 Tbsp olive oil
1-2 Tbsp ground cumin
1- 1 ½ Tbsp ground coriander
2 tsp garam masala (optional)
½ tsp turmeric
Freshly ground black pepper to taste
1 ½ tsp salt
¼ - ½ tsp cayenne pepper
8 cloves garlic, minced
1-2 Tbsp grated fresh ginger
1 medium onion, finely chopped
2 cups cooked chickpeas
1/2 lb spinach, washed and stemmed
2 Tbsp lemon juice

Boil the potatoes in a pot of salted water 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 (if using), turmeric, black pepper, salt, and cayenne and stir, then quickly add the garlic, ginger, and onion. Sauté until the garlic and onions are tender, about 4-5 minutes.

Add the chickpeas to the pan. Mix together well, until chickpeas are thoroughly coated. Add the spinach and continue sautéing until the spinach wilts, about 2-3 minutes. Add the potatoes and stir to coat. Be careful not to turn them into mush. Drizzle the lemon juice over the mixture and stir.

Serve hot.

Serves 4-5.