Put the oil into a large pan over a medium head and when hot add the mustard seeds and cumin seeds. Stir for a minute, or until they pop, then throw in the onions

Fry for 10-12 minutes until they turn translucent and start to caramelise, then add the garlic and ginger.

Stir-fry for around 3 minutes, then add the tinned tomatoes, pouring them in with one hand and crushing with the other.

Fill the empty tin a third of the way up with water and add that to the pan too

Cook for 10 minutes, until quite dry and paste-like, then add the chickpeas. Warm them for a couple of minutes, then add the coriander, chilli powder, turmeric and salt.

Toss the chickpeas around in the pasta, and add the spinach. Try to fold it all in so that it may wilt and shrink.

Cook for a further 10 minutes until the spinach is soft and tender and any excess moisture has cooked off.