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kieranhoggan
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Melt the coconut oil in a heavy-based pot over medium heat and add the onion and cook for 3-5 minutes or until soft.
Add the garlic and tomatoes.
Stir in the garam masala, curry powder, turmeric, cinnamon, cardamom, cumin, ginger, tomato paste and sea salt. Cook for 2 minutes.
Add the chickpeas and stir through to coat. Add the coconut milk and vegetable stock and bring the mixture up to a boil.
Reduce the heat to low and cook with the pot lid off for approximately 25-30 minutes or until the sauce is thick and creamy.
Stir in the baby spinach and allow it to wilt gently.
Remove the curry from the heat and serve with a smattering of chilli flakes or chillies and cooked rice or quinoa.