Adapted from The Firery Vegetarian
Heat the oil in a large pan over a medium-high setting. Saute the onion until golden then Add the crushed garlic and grated ginger and spices (ground coriander, turmeric, cumin and cayenne) and cook for 1-2 minutes, stirring frequently.
Add the tomatoes, chickpeas and stock. Increase the heat to high until it boils then lower to a simmer for 10 minutes, stirring ocassionally.
Add salt and spinach and simmer for an additional five minutes before garnishing with lemon juice and coconut milk and serving hot.