Curried Chickpeas with Roasted Potatoes

Preheat oven to 375F and line a baking tray with parchment paper. Cut your potato into cubes and toss in oil and salt. Spread potato cubes across baking tray and bake for 18-20 minutes or until cooked through. In a small sauce pot add: chickpeas, onion, spinach, ⅓ cup vegetable broth, nutritional yeast, hemp seeds, and curry powder, mix. Bring pot to a low boil then immediately reduce heat to medium low. Allow to cook 5-7 minutes, crushing the chickpeas with the back of a fork or spoon. Add in extra veg broth if its reducing too quickly. Curried chickpeas are done once its a thick curry like consistency. Plate beside your roasted potatoes!