Recipe: Liz's signature chickpea curry

My oldest recipe:

2 cans of chickpeas
1 tbs garam masala
3 tbs mardas curry powder
1ps tumeric, coriander, cayenne, cumin
salt and pepper
1 large onion, chopped
4 to 5 cloves garlic, chopped finely
2 serrano peppers, chopped
1 bag baby spinach
about 4 cups 1/2 and 1/2
several tbs olive oil and butter
rice

optional: frozen peas, potatoes.

Saute onion, garlic, and peppers in large pot with a lid, for five to ten minutes, on medium heat. Add all spices and stir throughly, cook for another minute. Make sure the mixture isn't too dry, if it is, add slightly more olive oil. Add chickpeas, combine throughly. Start adding spinach in bunches. Keep stirring. Once all the spinach has been added, and has wilted, add 1/2 and 1/2, if you want there to be a lot of sauce for bread dipping, add more. Turn heat up to high, bring to a very quick boil, turn heat down to low and simmer uncovered, for half an hour until as long as you want until you're ready to eat.
If adding peas or potatoes, do so after spinach, before 1/2 and 1/2. If adding potatoes, simmer uncovered at least an hour.
Serve over rice, with bread.