Heat the oil in a wok and fry the onion
over a low heat until softened. Stir in the
garlic, ginger and chillies and cook for
a further 5 mins until the onions are
golden and the garlic slightly toasted.
Add the turmeric, garam masala and
cumin, stirring over a low heat for a few
secs. Tip in the chopped tomatoes and
add the tomato purée, then simmer
for 5 mins.
Add the chickpeas to the pan with
300ml water (fill the can three-quarters
full). Simmer for 10 mins before stirring
in the spinach to wilt. Season and serve
with rice or naan.