Soften the finely chopped onion in oil over medium heat for 8 minutes, until translucent and sweet. Do not rush this.

Add grated garlic and ginger and cook for 1 minute.

Add the curry powder and stir constantly for 30 seconds until it smells toasted — it will look dry, which is correct.

Pour in the crushed tomatoes, scraping the base of the pan, and simmer for 8 minutes until slightly thickened and darkened.

Add the drained chickpeas and coconut milk. Simmer gently for 10 minutes.

Stir through the spinach a handful at a time until wilted. Season generously — chickpeas need more salt than you expect.