• In a large pot or Dutch oven, heat the oil over medium high heat. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
• Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
• Add the potato, sweet potato, broth, and salt, turn the heat up to high, and bring to a boil.
• Reduce the heat to medium-low and allow to simmer, uncovered, for 15 minutes, or until the potatoes are soft.
• Add the chickpeas and spinach and cook for 2 – 3 more minutes, or until the spinach has wilted and the chickpeas are warmed through. Serve immediately, refrigerate for up to 3 days, or freeze for up to 3 months.

Slow Cooker Directions

• Omit the oil. Add all the other ingredients to the slow cooker, and cook on low for 6 – 7 hours or on high for 3 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

• Heat the oil on the sauté setting. When the oil is hot, add the spices and allow them to cook for 20 – 30 seconds, or until fragrant.
• Add the onions and garlic and sauté until the onions are translucent, about 5 minutes.
• Turn the pot off by using the cancel button, then use a small amount of the broth to deglaze the pot.
• Add all the remaining ingredients to the pot except the spinach.
• Cook on HIGH pressure for 15 minutes. Natural Pressure Release for 10 minutes, then release any remaining pressure, stir in the spinach, and let it sit, covered, for a 3 – 5 minutes to allow the spinach to wilt. Stir and serve.