Ingredients (serves 2)
Peel and dice potatoes into little cubes and let them cook for 15 minutes till they are soften. Peel and chop onion. Wash the bell pepper and dice bell pepper into little cubes. Wash the chickpeas with cold water.
Put a saucepan on a medium heat and add oil. Add onion and let them cook for 2 minutes. Add the bell pepper and let them cook for another minute.
Then, add coconut milk, chickpeas and spicery. Turn the heat down to medium and let it all cook for another 10 minutes. Add spinach if you like. Season to taste with salt and pepper.