INGREDIENTS (makes two big dinner portions or three smaller lunchtimeish ones)
Step One: Chop up the onion and the garlic cloves and fry them - along with the crumbled-up stock cube and any herbs or spices you're using - in a large saucepan, till they're soft and translucent. This is usually my favourite part of making any meal, because it just smells so damn good. While they're cooking, you can chop up the potato into chunks - the smaller the bits, the faster they'll cook.
Step Two: Dump the potato chunks in the saucepan and stir them around for a few seconds to get them all mixed up well with the onions and the spices. Pour in the passata, grind in some black pepper (as much or as little as you like, to your own taste), stir it all up thoroughly, stick the lid on the saucepan and leave it for about ten minutes on a low heat.
Step Three: Drain the tin of chickpeas and add both them and the spinach to the pan. Stir it a bunch for a while, especially if you're using frozen spinach; it sometimes needs a bit of help and poking to distribute itself properly. Once that's done, put the lid back on and leave it cooking for another 20-30 minutes - or for however long it takes for the potatoes to be cooked, which you can test easily enough by poking them with a fork. Stir it every five minutes or so to make sure it isn't sticking to the bottom of the pan.
To serve: This is best eaten with naan or pitta or some other kind of flat bready thing, and is delicious with a big dollop of natural yogurt on top.