Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper.
Heat a wide bottomed non-stick pan on high heat and once hot add 1 tbsp of oil.
Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown.
Add the cumin seeds, garlic, red pepper and a pinch of salt fry for a further 2 mins until the peppers start to cook down a little.
Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.
Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.
Sieve in the gram flour and mix through.
Finely slice the chilli and serve on top.
Serve with toasted pitta breads or your favourite grain.