Curried Chickpea and Potato Stew

1. Sauté the Aromatics

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and cook for 4 to 5 minutes until soft and translucent.
3. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

2. Toast the Spices

1. Stir in the curry powder, ground cumin, ground turmeric, and chili flakes (if using).
2. Cook for 30 to 45 seconds, stirring constantly to toast the spices without letting them burn.

3. Simmer the Stew

1. Add the cubed potatoes, drained chickpeas, chopped tomatoes, coconut milk, and vegetable broth (or water).
2. Season with the salt and black pepper, stirring well to combine.
3. Bring the stew to a boil, then reduce the heat to medium-low, cover with a lid, and simmer gently for 18 to 20 minutes, or until the potatoes are completely fork-tender.

4. Finish and Serve

1. Remove the lid. Use the back of a wooden spoon to lightly crush a few potato chunks and chickpeas against the side of the pot to thicken the sauce.
2. Stir in the fresh baby spinach and allow it to wilt in the residual heat for 1 to 2 minutes.
3. Turn off the heat and stir in the fresh lemon juice. Taste and adjust with extra salt if needed.
4. Ladle into warm bowls, garnish with fresh coriander, and serve with warm naan or basmati rice.