Curried Potato and Chickpea Crepes

Name: Curried Potato and Chickpea Crepes
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon Madras curry powder; 1 sweet onion, chopped; 1 jalapeño pepper, seeded and chopped; 4 plum tomatoes, chopped; Kosher salt and freshly ground pepper; 2 large Yukon Gold potatoes, peeled and diced; 1 10-ounce package baby spinach (about 8 cups); 1 15-ounce can chickpeas, drained and rinsed; 1/2 cup fresh cilantro, chopped, plus more for topping; 4 12-inch prepared crêpes; Lime wedges and mango chutney, for serving