Heat the oil in a large pan over medium heat. Add the onion and fry until soft and transparent - about 5 minutes. Add the garlic, ginger and chili pepper and fry for another couple of minutes until soft.

Add the curry powder and cumin and fry, stirring continuously, for about a minute to bring out the flavors.

Add the diced tomatoes, chickpeas and vegetable stock. Bring to a boil then reduce the heat to a gently simmer and simmer for about 5 minutes to heat the chickpeas through.

Stir in the spinach and allow it to wilt. Stir in the garam masala, coconut milk and salt and cook for another minute to heat through and allow the flavors to meld.