Cut the leek and bell pepper into small strips. Heat the oil in the pan and fry the leek in it at a high temperature. Add the peppers, turn down the temperature and stir. Peel and dice the potatoes, add. Wash the spinach and add it as it is along with the chickpeas with (!) The liquid.
Season with instant vegetable stock, garam masala and a few dashes of chili sauce and simmer for a few more minutes at low temperature. Add the cream and finally if necessary
add salt (be careful, the vegetable stock also contains salt!).