Turmeric, potato and chickpea curry Recipe

Ingredients

• 200g raw chickpeas, soaked overnight
• 300g potatoes, peeled, diced
• 400g whole ripe tomatoes
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 tbsp grated ginger
• 1 tbsp grated fresh turmeric
• 2 cinnamon sticks
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp Kashmiri chilli powder (see tip)
• 1 tsp ground turmeric
• 500ml vegetable stock (or water)
• 3 tsp sea-salt flakes
• 100g baby spinach leaves
• 2 tsp lemon juice
• Greek yoghurt, to serve