Step 1

Begin by finely dicing the onion and roughly chopping the spinach and coriander

Step 2

Peel the ginger and grate it, then peel and crush the garlic cloves

Step 3

Then, heat oil in a large saucepan

Step 4

Add in the onion and cook it for 5 minutes, or until clear and beginning to brown on the edges

Step 5

Then, add the grated ginger and crushed garlic – stir and cook for 1 minute

Step 6

Next, add the spices and tomato puree

Step 7

Stir and cook a further minute, until fragrant

Step 8

Then, add in the tinned tomatoes, drained chickpeas, chopped spinach and coriander

Step 9

Stir to combine, bring to a simmer and cook for about 5 minutes, until the chickpeas are warmed through and the sauce has come together – taste, season with salt and serve!