Whizz up the white creamy sauce ingredients so it's ready to go.
Fry off onion for 8 mins with a pinch of salt, or until caramelising, then add the garlic and ginger and fry for 3 mins more, then add the spices and toast for 1 min more, until fragrant.
Add the white creamy sauce, chickpeas, the coconut milk, spinach, a splash of water to loosen the dish, then bring to a bubble turn the heat down to medium cook, stirring continuously, for 10 mins. Adjust seasoning if needed.
