Quick Curry Pockets

2 medium potatoes, cut into small cubes2 tablespoons vegetable oil1 medium onion, finely diced2 cloves garlic, finely chopped2 tablespoons curry powder1 can (15 ounces) diced tomatoes2 cans (15 ounces each) chickpeas, rinsed and drained1 1/2 cups water1 tablespoon cornstarch2 cups baby spinach leaves4 small pita pocket breadsPlace the potatoes in a microwave-safe bowl and sprinkle lightly with water. Cover and microwave on high for 5 minutes, or until the potatoes are nearly cooked.Meanwhile, heat the oil in a large, deep skillet over a medium-high heat. Add the onion and sauté 5 minutes, or until the onions are translucent. Add garlic and curry powder and cook, stirring constantly, 1 minute.Add tomatoes, chickpeas and potatoes and bring to a simmer. Combine the water and cornstarch, then add to the skillet. Cook, stirring constantly, until thickened, about 4 minutes.Carefully open one side of each pita and stuff 1/2 cup of spinach leaves in each. Spoon curry into the pocket and serve immediately.Serves four (with additional curry for leftovers).