Chickpea and Potato Curry

Name: Chickpea and Potato Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Caribbean
Ingredients: 2 tablespoons vegetable oil (or canola, corn, sunflower oil); 1 medium yellow onion (diced); 2 cloves garlic (minced); 1 inch (3 cm) ginger root (grated); 1 green chili (deseeded and diced); 1 teaspoon garam masala; ½ teaspoon curry powder (optional); ½ teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground coriander; 1 pound (450 grams) potatoes (peeled and cubed); 1 cup chickpeas (cooked); 1 cup water or vegetable stock; 1 x 14 ounce (400g) can diced tomatoes ((crushed tomatoes in the UK)); ½ teaspoon salt; 2 cups baby spinach leaves (packed); 2 tablespoons chopped fresh parsley (or cilantro/coriander)