Ingredients
1 tbsp oil 
1 onion, chopped 
2 garlic cloves, finely chopped 
1 cm ginger, finely chopped 
1 tsp ground cumin 
1 tsp ground coriander 
½ tsp turmeric  
1 tsp garam masala 
150ml stock 
1 x 400g tin of chickpeas, drained  
200g spinach, washed and stalks removed 
Salt 
Pepper

Method
Heat 1 tbsp oil in a pan on a medium heat and when hot add the onion.  Fry for 3-5 minutes until translucent, you don’t really want a colour on the onion.  Add the garlic and ginger and cook for another 2 minutes.  Add the spices, stir and cook for a further minute to cook out the rawness of the spices.  Add the stock, turn up the heat to high, stir and cook for a few minutes then reduce the heat to medium and add the chick peas. Cook for 4 minutes then add the spinach.  Cook until the spinach just wilts. 

Enjoy!