I added some chilli with the ginger and garlic, and I only had dried lentils so I added about 160g of them with 400ml veg stock instead of the tinned lentils, then waited for them to cook before adding the chickpeas and the spinach. I also added some tomato paste (about 2-3 tablespoons with the coconut milk). Really tasty recipe, turned out great. I served with roasted cauliflower and some quinoa.
