Flatbread Stuffed With Curried Potatoes, Spinach, And Chickpeas

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For the Flatbread:

2 cups warm water

2 teaspoons yeast

4 1/2 to 5 cups all-purpose flour

2 teaspoons salt

For the Curry:

1 onion, diced small

1 pound red potatoes (4-5 egg sized potatoes), diced

3 to 4 cloves garlic, minced

1 teaspoon fresh ginger, minced or grated on a microplane

2 teaspoons cumin

2 teaspoons garam masala

1/4 teaspoon cayenne (optional)

2 to 3 teaspoons salt

1 28-ounce can diced tomatoes

1 15-ounce can chickpeas, drained and rinsed

10 ounces baby spinach

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