In a deep pan start by frying the cooked potatoes with garlic and ginger.
After 3 minutes add the coconut milk, Habanero Flakes, chopped tomatoes, turmeric, coriander, salt, and pepper. As soon as it all starts boiling lower the heat and let it simmer.
Now add the quinoa with 1 cup of boiling water and cover with the lid.
Stir it occasionally, every 5 minutes, so nothing sticks to the bottom.
The quinoa will be cooked in about 25 minutes.
Now add the chickpeas and spinach and let it all cook for another 5 minutes.
Take it off the heat and enjoy!