Heat oil in a medium pan, once hot add cumin seeds.
When they start to pop add all other spices, crushed garlic and diced onion.
After a few minutes add the tomato puree, red pepper and courgette and fry until soft.
Drain and rinse the chickpeas and carlin peas.
Add the chickpeas, carlin peas, coconut milk and tinned tomatoes to the pan, cover and simmer for 5-10 minutes.
Remove from the heat, stir in spinach and season with salt and pepper.
Serve with rice, vegan yogurt and a squeeze of lemon.

1 tablespoon oil
1 tablespoon cumin seeds
1/2 tablespoon dried coriander
2 cloves garlic, crushed
1 teaspoon dried ginger
1 teaspoon chilli flakes, or to taste
1 teaspoon garam masala
1/2 teaspoon paprika
1 onion, diced
1 tablespoon tomato puree
1 red pepper, chopped
1 courgette, chopped
1 400 gram can chickpeas
1 400 gram can carlin peas (or 250 gram dried carlin peas, soaked overnight)
1 400 ml can coconut milk
1 400 gram can tomatoes
150 gram fresh spinach
Salt and pepper, to taste