First cook the rice. Place the rice in a medium pan over a high heat. Pour water to cover the rice by about an inch. Bring to the boil, then reduce the heat, cover and simmer for 20 - 25 minutes until the rice is soft and fluffy. Drain and reserve in the pan, keeping warm.

Peel and dice the ginger and onion. Peel and crush the garlic with the back of a knife, then add it to a small blender with the ginger, onion, and 1 tablespoon of water. Blend until the mixture reaches a smooth consistency. (If you don't have a blender, peel and grate the onion and ginger and finely chop the garlic).

Heat the oil in a large frying pan, over a medium heat, and add the onion paste mixture. Fry the onion for about 3 - 5 minutes until the onions soften. Add the tumeric and garam masala and cook for about a minute more, then stir in the tomato paste and fry for a further minute. Tip in the chickpeas and stir the mixture to coat the chickpeas in the spice mixture. Season to taste.

Wash and clean the spinach, then tip into the pan with the chickpeas. Pour over the stock and cook for about 5 minutes until the spinach has wilted fully and the sauce has thickened. Slice the coriander and sprinkle into the curry sauce, reserving some for garnish.

Plate the rice and pour a little of the curry on each plate, top with the remaining coriander.