In a sauce pan add the chickpeas about 4 cups of water and one black tea tea bag. Bring to the boil and then simmer for 30 minutes.
Whilst the chickpeas are cooking, in a pan dry fry all of the paste ingredients omitting the cumin powder for 5-10 minutes.
Dump all of the paste ingredients into a mortar and pestle. Start to smash the ingredients and remove the husk from the cardamon pods.
Add in the cumin powder and 2 tbsps of olive oil and grind together with the other spices until a paste forms.
In a pan add in the paste with a drizzle of oil and cook for a further 5 minutes.
Pour in the coconut milk and allow to simmer for 10 minutes.
Your chickpeas should be cooked by now drain the chickpeas discarding the tea bag. Add the chickpeas to the pan and cook for a further 10 minutes. Add the spinach in for the last 5 minutes of simmering.
Serve with your fav rice and some roti or naan bread and your good to go.