Sauté the aromatics

• Heat the olive oil in a pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic, cumin and smoked paprika and cook until fragrant.

Build the stew

• Add the tomatoes and cook down slightly.
• Pour in the coconut milk and vegetable stock.
• Stir in the chickpeas and season with salt and pepper.

Simmer

• Bring to a gentle simmer and cook until the sauce thickens and the chickpeas are tender, stirring occasionally.

Wilt the spinach and serve

• Stir in the spinach and cook until wilted.
• Taste and adjust the seasoning, then serve.