Aubergine and Chickpea Curry

Ingredients

• 2 large bags spinach
• 2 tbsp. olive oil
• 3 cloves garlic, peeled and chopped
• 1 dice–sized cube of ginger, peeled and finely chopped
• 2 red onion, peeled and sliced
• 250g chickpeas, drained and rinsed
• 2–3 hot green chillies, finely chopped including the seeds
• Large handful of kale, roughly chopped
• 1 tbsp. cumin powder
• 1 tbsp. coriander powder
• 1 large aubergine, cut into medium-sized chunks
• 1 x 400g tin chopped tomatoes
• Salt and pepper