Spinach and Chickpea Coconut Curry (Vegan and Gluten Free)

1 can of garbanzo beans, rinsed and drained, or two cups of  home cooked garbanzo beans

2 medium potatoes (I used sweet potatoes with skin on) parboiled* (*means boil for 10-15 mins whole then cut) cubed

3 cups of torn spinach

1 can of diced tomatoes or 3 medium tomatoes diced

1 red bell pepper chopped

3 cloves minced of garlic

1 1/2 teaspoons of curry

1 1/2 teaspoons of tumeric

3 cloves

1 can of coconut milk

Put it all in a pan and bring to a boil and then simmer for 30 minutes. And serve! I added some red pepper flakes to my bowl, mmmmm! You could add rice or pita bread if you want! I don’t do gluten and rarely use grains so I just enjoyed mine as is!