Spinach and Chickpea Coconut Curry

The easiest dish in the world, and SO good

1 can chickpeas drained and rinsed (or 2 cups home cooked)

1 can organic diced tomatoes

2 medium potatoes, cut into small cubes, parboiled

Good handful of torn up spinach leaves (about 2 to 3 cups)

5 cloves (or one eighth teaspoon ground cloves)

1.5 teaspoon turmeric

1 can coconut milk

3 cloves garlic, minced

1 teaspoon salt

Directions:

Combine everything in a saucepan and simmer 30 minutes. Serve with rice or pita.