Add oil, spring onion and ginger to pot, cook for 2-3 minutes on medium heat till you can smell the ginger. Then add tomatoes, ground coriander and turmeric. Cook for a further 10 minutes.
Add spinach, either whole or chopped depending on your preference. Then add chickpeas and 1/2 cup water. Cook on medium heat for a further 10 minutes, uncovered. Add salt to taste.
Add fresh coriander and mint leaves.
Serve with roti or rice!