Bring to boil, reduce heat and simmer for 10 minutes.
Once the potatoes are just tender, add to the pan and then, handful by handful, add the baby spinach leaves, stirring gently until they wilt before adding more.
Add the lemon juice, and remove from the heat. Season to taste.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/06/03/chana-saag-aloo-indian-spiced-chickpeas-spinach-and-potatoes/