Boil the potatoes in salted water until just
tender. While they are cooking, soften the
onions and garlic in the oil in a frying pan for
a few mins. Add all the spices, then fry for
1 min more. Stir in the chickpeas and tomato
purée with 400ml water, then turn the heat
up and bubble for a few mins.
When the potatoes are ready, drain and
add to the pan. Cook for a few mins until the
sauce is thick, stir in the spinach, then season.
When the spinach has wilted, scatter with
coriander and serve with the chapatis, yogurt
and chutney on the side.