In a large pot, heat oil. Add spices. Cook over low heat for 1 minute.
Add onion, garlic, and ginger. Cook for 1 – 2 minutes until onions are tender.
Add tomatoes and bring to a boil.
Add the vegetable stock, chickpeas and coconut milk. Bring to a simmer and continue cooking for about 5 minutes.
Add the cooked potatoes, peas and spinach. Simmer for another 1 – 2 minutes until peas are cooked. Add fresh black pepper and serve.
This dish can be frozen without the potatoes, peas or spinach. I usually freeze half of it so add 2 potatoes, 1 cup peas and 1/2 bunch of spinach to the half we are eating.
Makes 6 servings
This recipe is from one of my favourite eating places in Coquitlam: Wilbur and Sebastian’s Bistro. The owner, Christina, was kind enough to give me the recipe to make at home.