Prep: wash and thoroughly dry the Spanish peppers, de-seed and slice thinly. Finely dice the shallot, slice chilli, peel and mince garlic, peel and grate ginger.
Heat coconut oil in a large skillet, low-medium heat. Add shallot and Spanish peppers and cook till softened. Add chilli, garlic and ginger, and cook another few minutes. Add cumin seeds, coriander and turmeric powder, cook till fragrant (up to five minutes).
Add tomato paste, stock and chickpeas. Cook till chickpeas have heated through. Add coconut cream, stir to combine.
Ensure spinach is washed and spun dry, then add handfuls at a time, cooking till the leaves have just wilted. You might like to place a lid over the skillet to help it along.
Add salt and pepper to season and serve on a bed of rice.