Parboil the potatoes for five minutes, then set aside.

Heat the oil and sauté the shallots and garlic for 2 minutes.

Now add cumin seeds and cook for 1 minute.

Add the other spices, chilli and the tomato purée and cook for a further 3 minutes.

Add the potato and cook for another 3 minutes.

Then add the stock and enough water to cover.

Bring to the boil and simmer for 15-20 minutes until the potato is almost cooked.

Top up the water as necessary.

Add the spinach and chickpeas and cook for another 10 minutes.

Season with salt and pepper.

Squeeze lemon juice on to serve.