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Heat the oil in a pan and sizzle minced garlic, grated ginger, thinly sliced onions, and finely chopped chillies for 3 minutes. Then, stir in the tomato paste and cook for one more minute.
Add smoked paprika, salt to taste, and chopped plum tomatoes along with their canning juices. Cover and cook for 10-15 minutes until the spicy tomato sauce has slightly reduced.
Roughly chop the fresh spinach and add them to the spicy tomato sauce.
Cover and cook the stew until the spinach are wilted but still green, about 2-4 minutes.
Serve the spinach stew warm alongside steamed long-grain rice or Jollof rice, baked plantains, and beans. Garnish with chopped coriander and ground pumpkin seeds, and enjoy.