1.Heat the olive oil in a large skillet or pot. Add the garlic, ginger and chillies. Sautee for a minute then add the onions. 

2.Season with salt and pepper and cook until onions are soft and begin to colour.

3. Add chickpeas and the spices. Cook stirring for 2-3 minutes. Then add the tomatoes and water. Simmer for 5-6 minutes. 

4.Pour in the coconut milk and simmer 5 minutes more. Add the spinach and let it sit in the simmering liquid for a minute.

5.Then mix and heat through. If there is too much liquid in the skillet, simmer a bit longer to let the excess water evaporate.

6. Taste for salt. Serve with lime and basmati rice.

Kali Orexi!