Finely chop 3/4 of the red onion.
Add the oil to a large frying pan fry the spices and onion for 5 minutes then add the chickpeas and salt and stir well for a minute.
Add in the coconut milk, tomato puree and water and simmer for 20 minutes. Add in the spinach and stir until it wilts.
Serve with the rest of the red onion, chopped coriander, yogurt and rice.