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In a dry pan over medium heat, add the dry spices; curry powder, paprika, chili powder, turmeric, cumin, and coriander. Stir for 30 seconds until fragrant.
Add the olive oil, diced shallots, minced ginger, garlic, and tomato paste to the pan. Cook for 4-5 minutes, stirring occasionally, until softened and aromatic.
Add the drained chickpeas, coconut milk, crushed tomatoes, lime juice, and peanut butter. Stir to combine and bring the mixture to a gentle simmer. Let it cook for about 20 minutes to allow the flavours to meld.
Just before serving, stir in the spinach and cook for 1-2 minutes until wilted.
Serve the curry over steamed rice, garnished with fresh coriander leaves, lime wedges, roasted peanuts, and fresh chili slices.