Sauté the Aromatics: Heat the coconut oil in a large, heavy-bottomed pan or Dutch oven over a medium heat. Add the chopped onion and a pinch of salt. Cook for 8-10 minutes, stirring occasionally, until the onion is soft, sweet, and translucent. Don't rush this step; it builds a crucial flavour base.

Add Ginger and Garlic: Add the minced garlic and grated ginger to the pan. Cook for another minute, stirring continuously until they are fragrant. Be careful not to let them burn, as this will make the curry taste bitter.

Bloom the Spices: Stir in the ground turmeric, cumin, ground coriander, and chilli powder. Cook for 30-60 seconds, stirring constantly. You'll notice the spices become very fragrant – this is called 'blooming' and it's key for a deep, rounded flavour. I find this step makes all the difference between a good curry and a great one.

Create the Sauce Base: Add the tomato purée and cook for another minute, stirring to coat the onions and spices. Pour in the tinned chopped tomatoes, breaking up any large pieces with your spoon. Let this mixture bubble away for 2-3 minutes to cook off the raw tomato taste.

Simmer the Curry: Pour in the full-fat coconut milk and add the drained chickpeas. Stir everything together well, season with salt and pepper, and bring to a gentle simmer. Reduce the heat to low, cover the pan, and let it cook for 15 minutes. This gives the chickpeas time to absorb all those lovely flavours.

Wilt the Spinach and Finish: Remove the lid and add the fresh spinach to the pan. It might look like a lot, but it will wilt down significantly. Stir it into the curry until it has completely wilted, which should only take a minute or two.

Final Touches: Turn off the heat. Squeeze in the juice of one lime and stir through. Have a taste and adjust the seasoning if needed – it might need a little more salt or another squeeze of lime to brighten it up. Let it stand for 5 minutes before serving.

Serve: Garnish generously with fresh coriander and serve hot with fluffy basmati rice, naan bread, or quinoa.