Vegan Empanadas with Curried Potato and Chickpeas

Ingredients

• 1½ cups white whole wheat flour, plus more for kneading
• 1 tablespoon pure cane sugar
• 1½ teaspoons active dry yeast
• ¼ teaspoon sea salt
• 1 pound russet potatoes, peeled and cut into 1-inch pieces
• 1 cup canned no-salt-added chickpeas, drained, liquid reserved
• 2 tablespoons finely chopped unsalted peanuts
• 1 tablespoon fresh lime juice
• 1½ teaspoons curry powder
• Pinch of cayenne pepper
• 1 (5-ounce) package fresh baby spinach
• ¼ cup unsalted vegetable stock, plus more for thinning
• 1 clove garlic, peeled and halved
• Pinch of sea salt