A delicious and hearty vegetarian stew, that's easy to prepare.
Heat a large deep frying pan over a medium to high heat.
Add the oil, onion, garlic, ginger, chilli and salt.
Cook, stirring, for 5 minutes, or until the onions are soft.
Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper and cook for 5 minutes, or until the water evaporates.
Add the tomatoes and cook for another 2 minutes to soften.
Remove from the heat, stir through lemon juice and taste for seasoning.
Stir through spinach and set aside.
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