Drain and rinse the chickpeas and lentils.
Heat a large nonstick pan on high heat.
Peel and finely chop the garlic and ginger. Chop the scallions/spring onions and chop the cherry tomatoes in half. Pick the coriander leaves and finely chop the stalks.
Put a large non-stick pan on a high heat. Add the cumin seeds and fennel seed to the pan and heat for 30 seconds.
Add the chopped spring onions, garlic and ginger to the pan, reduce the heat to medium and cook for 2-3 minutes, stirring occasionally. Add the remaining spices (ground cumin, curry powder, turmeric) and cook for another 20 seconds.
Add the cherry tomatoes to the pan and a pinch of salt.
Add the drained lentils, chickpeas, tin of chopped tomatoes, and 300ml of veg stock and stir well.
Add the tamari / soy sauce, spinach and maple syrup and lime juice. Bring to a boil then lower heat to a simmer for 2 minutes. Add in the chopped coriander before you serve, taste before serving and season if needed.
Serve with your pittas and some fresh coriander leaves and chilli flakes if you like. Enjoy!