Sauté the aromatics

• Heat a little oil in a pan and add the onion.
• Add the garlic, ginger and thyme and cook until fragrant.

Add the vegetables

• Stir in the diced tomatoes and sweet peppers.
• Cook until the vegetables start to soften.

Season with the spices

• Add the curry powder, cumin, turmeric, salt and allspice.
• Stir well so the spices coat the vegetables.

Simmer the curry

• Pour in the coconut milk and vegetable broth.
• Add the chickpeas and simmer gently, stirring occasionally.

Wilt the spinach and serve

• Stir in the spinach and cook until wilted.
• Serve hot, ideally with rice.