Vegan Empanadas with Curried Potato and Chickpeas

Name: Vegan Empanadas with Curried Potato and Chickpeas
Ingredients: 1½ cups white whole wheat flour, plus more for kneading; 1 tablespoon pure cane sugar; 1½ teaspoons active dry yeast; ¼ teaspoon sea salt; 1 pound russet potatoes, peeled and cut into 1-inch pieces; 1 cup canned no-salt-added chickpeas, drained, liquid reserved; 2 tablespoons finely chopped unsalted peanuts; 1 tablespoon fresh lime juice; 1½ teaspoons curry powder; Pinch of cayenne pepper; 1 (5-ounce) package fresh baby spinach; ¼ cup unsalted vegetable stock, plus more for thinning; 1 clove garlic, peeled and halved; Pinch of sea salt