Heat up a couple of tablespoons of oil over a medium heat. Fry the onion for 5 minutes until they start to brown. Add garlic and ginger.
Sprinkle over the spices and fry for another two more minutes until fragrant.
Pour in the passata and coconut milk. Bring up to the boil.
Add in the chickpeas, then reduce to a simmer. Keep it gently bubbling for 20 minutes.
Finally add the spinach and gradually fold and stir into the curry. Season with salt and serve with rice and roti.