Finely chop 1/2 of the red onion. Add the oil to a large frying pan. Once heated fry the spices, tomato paste and onion for 5 minutes.
Add the chickpeas and salt and stir well for a minute.
Add coconut milk and water, allow to simmer for 20 minutes. Add in the spinach and stir until wilted.
Serve with rice.
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