Directions

• 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!