Pop a splash of oil in a pan and fry the onion until softened. Then add garlic, ginger and chilli, then fry for another minute.
Chuck in the spices and spring onion and fry for another minute until fragrant.
Stir in the puree, followed by the sweet potato.
Pour in the coconut milk and water, then drop in the thyme sprigs and bring to a simmer.
Pop in the chickpeas and continue to simmer for 20 minutes, then wilt in the spinach.