In a small saucepan, fry the mustard seeds, cumin seeds and fennel seeds with the whole clove of garlic in olive oil over medium heat for 1 minute. Turn off the heat – the seeds and garlic will continue to cook.
Leave in the pan for another 30 seconds then tip into a heatproof bowl.
Cool slightly before adding the ground coriander, ground ginger, turmeric, and chilli/paprika.
Stir in the chickpeas, cranberries, nuts and seeds – you can cover and leave in the fridge for up to 2 days at this stage.
Before serving add the fresh tomatoes and baby spinach.
Serve on its own, in poppadoms and/or with rice.