Grind up the spices and toast over a medium heat.

Add stock, peanut butter and chopped tomatoes. Reduce to a low heat and cover. Cook for as long as possible. The longer the better. I usually aim for 4 hours.

Add the chickpeas and red pepper and cook for a further 30 minutes.

Stir in the spinach and fresh coriander.

Serve with boiled rice. Garnish with chopped peanuts.