• Heat oil in a large saucepan and sauté onion for about 5 minutes until soft. Stir in garlic and cook for 30 seconds.
• Mix in chilli powder, coriander, cumin, tomato passata and ½ cup of water. Stir well.
• Add chickpeas and pumpkin pieces, and bring to boil. Adjust flavour with extra salt, if desired.
• Reduce heat and simmer for around 15 minutes or until pumpkin is tender.
• Stir through baby spinach leaves until they start to wilt, followed by coriander, and serve immediately.

Tip:

• One 400 g (14 oz) can of chickpeas supplies around 1½ cups when drained. If using this, rinse chickpeas well.

  If you find this curry a little hot, try some plain dairy or soy yoghurt on the side.