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Heat some oil in a pan over a medium heat and fry the onions for 5 mins. Add 50ml water and cook for 7 mins more until just brown. Add the garlic and ginger.
Combine the coriander, cumin, turmeric, fenugreek and some pepper with 2 tbsp water, and tip into the pan. Cook for 5 mins more, then stir in the chickpeas.
Stir in the stock and almond butter, then add the spinach and cook for 3-5 mins more until the spinach has wilted. Serve over rice.
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