Instructions

1. Put the potatoes and bay leaf in a pan of slightly salted water and bring to the boil. Simmer for 10-15 minutes, until tender, then drain and keep warm. Discard the bay leaf.
2. Meanwhile, slice the onion and chop the garlic.
3. Heat the oil in a large pan and gently sauté the onion and garlic for about 8 minutes. Stir in the spices, then add the tomatoes, breaking it up with a wooden spoon. Add the stock pot and couple of tins of water. Cook for 10 minutes until you get a thick sauce.
4. Add the drained chickpeas and spinach. Put the lid on and cook for 3 minutes or so until the spinach has wilted. Taste and adjust the seasoning. Carefully fold in the potatoes, warm through then scatter the chopped parsley on top.
5. Serve warm.