Heat oil in a sauce pan. Add the cumin seeds and allow it to splutter.
Add the diced onions, ginger, garlic and sauce for 2-3 minutes, until translucent.
Add the tomatoes, spice powders and salt, stir to mix together. Cook covered for 9-10 minutes, until the mixture has reduced.
Add the chickpeas, coconut milk to the onion tomato mixture and simmer for another 5-8 minutes.
Now add the baby spinach, lime juice to taste and mix together. Cover and cook for another 3 minutes and turn off the flame.
Taste and adjust the seasoning.
Garnish the chickpeas spinach curry with cream, coriander leaves, red chilli flakes and sliced onions. Serve over with rice and/or with homemade naan bread.