Step 1

Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters/ Add everything to the slow cooker except the spinach and coriander and stir well.

Step 2

Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.

Step 3

In the last half hour of cooking add the frozen spinach and mix well. Replace the lid for the final 30 minutes.

Step 4

Serve with lots of freshly chopped coriander! I like to stir some through the curry or you can sprinkle it on top.