½ thumb size piece of ginger peeled and finely grated
½ whole red chilli deseeded and finely chopped
½ level tsp of turmeric, coriander, cumin, garam masala
1 bag of baby spinach leaves roughly chopped
A handful of fresh coriander roughly chopped
½ tsp of honey
Sea salt and black pepper
Method
Heat some olive oil gently in a large saucepan or frying pan
Add the onion, garlic, ginger and chilli and saute for 3 mins until soft but not browning
Add the spices and flash fry coating the softened onion mix until just releasing the oils
Throw in the chickpeas and toss around quickly with the spices
Add the tomatoes and coconut milk, honey and spinach and allow to bubble and reduce on a slightly higher heat until the spinach is completely wilted and the sauce has come together and thickened slightly
Add the fresh coriander and season well
Serve on a cup of basmati or brown ricecooked per instruction