Fry the onion in the olive oil over a low heat for 5-10 minutes until soft.

Add the garlic and ginger and cook for a minute before adding the capsicum and carrot. Cook over low heat, covered, until soft - around 10 minutes.

Add the tomatoes, water, curry powder and ground cumin and simmer for another 10 minutes until the vegetables are tender and the sauce has thickened – you may need to add a little more water if it gets too thick (but be aware you are going to add coconut milk so don’t make it too runny).

Take off the heat and blend until smooth. Return to the saucepan and add the coconut milk. Stir well before adding the chickpeas.

Bring to a simmer – don’t boil - and heat gently for 5 minutes, until the chickpeas are warmed through through. Stir in the spinach a minute before serving.

(I also like to saute a few sliced mushrooms in olive oil until golden and stir them through just before serving, but this step is purely optional!)