Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook for 6-8 minutes, stirring occasionally, until the onion is soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Bloom the Spices: Add the ground cumin, ground coriander, smoked paprika, and turmeric to the pot. Stir constantly for 1 minute until the spices are toasted and deeply aromatic. This step is vital for releasing their essential oils and flavour. You can learn more about the science of blooming spices to understand its importance.

Build the Sauce Base: Pour in the tin of chopped tomatoes and the vegetable stock. Scrape the bottom of the pot with your spoon to lift any flavourful browned bits. Bring the mixture to a gentle simmer.

Simmer and Develop: Add the drained chickpeas and the tin of coconut milk. Stir everything together, bring back to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 15 minutes, allowing the flavours to meld together.

Wilt the Spinach: Remove the lid and add the fresh spinach to the pot. I find that it works best to add it in two or three large handfuls, stirring it in as it wilts down, which only takes a minute or two.

Finish and Season: Turn off the heat. Squeeze in the juice of half a lemon – this will brighten up all the rich flavours. Season generously with salt and freshly ground black pepper to your taste. Let the stew sit for 5 minutes before serving.