If you haven't boiled the potatoes yet, start by rinsing the potatoes and cutting away all the black spots and parts. Don't skin the potatoes, the skins add extra fiber to the recipe.
Put the potatoes in a pot and cover with water. Bring to a boil and boil for about 25 minutes. The potatoes are done when you can easily break them apart with a fork.
Once the potatoes are done, mash them with a fork or potato masher. You can leave it textured if you like it, or mash it smooth.
Preheat the oven to 200 degrees Celcius.
Next, start making the chili spice mix. Mix together the spices that are mentioned above. 1 part can be 1 tablespoon (or more or less). Depending on the total amount you want to make. As long as you keep the same ratios as mentioned, you should be fine.
Any extra you made can be kept in a jar for later use.
Heat up 1 tbsp of olive oil in a skillet pan and add the spinach to wilt. Drain the water from the artichokes and cut the artichokes into pieces. Once the spinach has wilted, add the passata di Pomodoro, the artichokes, and 2-3 tbsp of the chili spice mix. Bring to a simmer. Meanwhile, drain the water from the chickpeas and add the chickpeas to the skillet and bring to a simmer again. Let it simmer for about 5 minutes.
Put 1 tbsp of olive oil in the casserole and make sure the inside of the casserole is covered in a small layer of oil.
Add the mixture from the skillet to the casserole and cover it with a layer of potato mash. Put it in the oven for 25 minutes and enjoy!