In a large saucepan heat the oil over medium-high heat. Add the onion, ginger and garlic, and cook for 1-2 mins, until soft.
Next, add in the spices and continue cooking for another 2-3 mins, add a splash of the coconut milk to prevent from burning.
Next, add in the chickpeas, pumpkin, tomato passata and the remaining coconut milk. Additionally, add in 120ml of water, then season with salt and pepper, and mix well.
Bring to boil then lower the heat, cover the saucepan with a lid and simmer for 20 mins, stirring occasionally.
Lift the lid and cook for another 5-10 mins until the sauce reduces and thickens. Finally, add the spinach and cherry tomatoes, mix well and take off the heat.
Serve with a portion of brown or white basmati rice.