Step 1

Heat the oil in a large pan over medium heat. Add the onion and fry until soft and transparent - about 5 minutes. Add the garlic, ginger and chili pepper and fry for another couple of minutes until soft.

Step 2

Add the curry powder and cumin and fry, stirring continuously, for about a minute to bring out the flavors.

Step 3

Add the tomato paste and stir well. Fry for about 2 minutes until the tomato paste darkens in color slightly.

Step 4

Add the diced tomatoes, chickpeas and vegetable stock. Bring to a boil then reduce the heat to a gently simmer and simmer for about 5 minutes to heat the chickpeas through.

Step 5

Stir in the spinach and allow it to wilt. Stir in the garam masala and salt and cook for another minute to allow the flavors to meld.

Step 6

Remove the pan from the heat and stir in the cilantro.