- Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
- Prick the potatoes several times with a fork and microwave on HIGH (900W) for 8-10 minutes, drizzle with 1 tablespoon oil, then finish directly on a rack in the oven for 20 minutes until they are cooked through and the skins are crispy.
- Meanwhile, heat the remaining oil in a large non-stick pan and gently cook the onion for 3-4 minutes.
- Add the garlic and curry powder or garam masala and cook for a further 1-2 minutes.
- Add the chickpeas, tomato purée, chopped tomatoes and 400ml water. Season and simmer for 20-25 minutes.
- Remove the pan from the heat, stir through the spinach leaves then cover and set aside.
- Cut a cross on top of each potato, squeeze the sides, spoon over the chickpeas, garnish with the chopped parsley and serve.