Roughly chop garlic, ginger, jalapeno, red pepper and tomatoes.  Place in food processor and pulse to form coarse puree.  

Saute chopped onion in oil until translucent.  Add the cumin, coriander, paprika, turmeric and black pepper.  Continue to saute and cook the spice.

Add the tomato puree to the onion and spices and simmer for 5-10 minutes.  Add the chickpeas and cook another 5-10 minutes.

Meanwhile, dice the potatoes into 1/2" cubes.  Toss potatoes with oil and spread on baking sheet.  Roast the potatoes at 350 degrees for 20 minutes or until golden brown and soft.

Add potatoes to chick pea mixture.  (optional = Chop cilantro and spinach and add to mixture.  Cook another 5 minutes.)

Roll mixture in tortilla shells and place in bread pan seam side down, cover with shredded cheese.  Bake 30 minutes at 350 degrees.