Curried Potatoes and Chickpeas with Spinach

This is inspired from a recipe from The Happy Herbivore cookbook.  It’s simple and healthy, and, depending on your curry powder, has a little kick with the yumminess!


  • 4 potatoes, chopped in 1/2″ cubes  (1 lb 10 oz) – cut them smaller if you are in a rush
  • Olive oil, a drizzle
  • 2 tsp curry powder
  • 1/2 tsp salt
  • ground black pepper, to taste
  • 24 oz of frozen spinach
  • 1/4 cup tomato paste (or 2/3 cup plain tomato sauce/pureed tomatoes)
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • ground black pepper, to taste
  • water
  • 2 cans chickpeas, drained and rinsed, no sodium

Preheat oven to 400 degrees.  Place potatoes, curry powder (2 tsp), salt and black pepper on a baking sheet.  Drizzle a bit of oil and toss to combine and coat.  Bake until tender and to your desired crispness, tossing after 15 minutes.

Cook frozen spinach according to directions on package and squeeze out water.

In a 2 cup measuring cup, add tomato paste through black pepper (9 ingredients in blue).  Fill the remainder of the measuring cup (to the 2 cup line) with water.  Pour in a saute pan and add chickpeas.  Cook uncovered, stirring regularly, until most of the liquid is gone.

Arrange the greens on a plate and top with the chickpeas and the potatoes on either side.

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