Heat the oil in a large frying pan, then gently
cook the onions and ginger for 5 mins until
beginning to soften. Stir in the spice, cook for
1 min, then add the tomatoes and chickpeas.
Fill the tomato can one-third with water, tip
this in too, then bubble for 5 mins until the
sauce has thickened a little. Stir in threequarters
of the spinach leaves, a handful at a
time, then warm through for a few mins.