In a medium pot, heat oil and sizzle garlic, cumin, chilli and fennel seeds, if using, for a few seconds.
Add chickpeas and halloumi or paneer and cook 2-3 minutes to infuse spice flavours.
Stir in tomato paste, then add sugar and canned tomatoes in their juice.
Season with salt and pepper to taste and simmer gently for 3-5 minutes.
Add spinach, cover with a lid and cook until spinach has wilted (about 2 minutes).
Stir in yoghurt just before serving, or serve it on the side as a garnish.
