Toast whole coriander, cumin and anise seeds in dry frying pan until fragrant. Set aside to cool.

Sauté chopped onions and fennel in large Dutch oven over medium low heat with olive oil until translucent, about 5-10 mins. Add garlic, ginger, turmeric and cilantro stems. Stir until softened and fragrant, about 2 minutes.

Grind whole toasted spices in mortar and pestle until mostly smooth. Add to pot and stir.

Add can of tomatoes and vegetable stock, onion powder and paprika. Bring to boil and simmer covered for 20 mins. Meanwhile, drain and rinse chickpeas. Roll off skins if you desire.

Add chickpeas to pot, and simmer covered for 10 mins.

Add spinach and cilantro to pot and let simmer for 2-3 minutes. Add salt to taste.