While the garlic, onion, and pepper are cooking, measure all of your spices into a single pinch bowl.
When the vegetables are soft and there is still a splash of water left in the pot, empty your spice mix into the pot and stir to create a paste, cooking the spices 2-3 mins. If they begin to get too dry, add another 2-3 Tbs. of water.
Stir in the potatoes, coconut milk, diced tomatoes, salt, tamari, and lemon juice. Fill the diced tomato can with water and add to the pot (this allows you to get that last bit of tomato goodness that's still in the can). Turn up the heat until boiling, then reduce heat to low and simmer about 15 mins, until potatoes are tender.
Add chickpeas and spinach, and stir to wilt. Simmer 5-10 mins longer, then use a potato masher to mash mixture roughly 20 times to break down some of the starches and thicken the mixture. Taste and add more salt or lemon juice as needed.
Serve over your favorite grain and garnish with fresh cilantro and avocado, if desired.
Notes
This dish reheats well. Keep in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2019/02/25/chickpea-and-potato-curry/