1. Rinse and soak the lentils for 10 minutes. Meanwhile, prep the following ingredients: 1) Finely chop the onion, garlic and ginger. 2) Combine the spices in a small bowl. 3) Drain and rinse the chickpeas. 4) Chop the fresh coriander; reserve for garnish.
2. Heat the coconut oil over medium heat in a medium saucepan. Add the onion, garlic and ginger and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the spices and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the chickpeas and season generously with sea salt and freshly-ground black pepper. Cook, stirring constantly, for 1 minute.
3. Add the stock, coconut milk and soaked lentils and stir to combine. Turn the heat up to medium-high and bring the curry to a bare simmer. Reduce the heat to low and simmer, covered, for 10 minutes.
4. Remove the saucepan from the heat. Add the baby spinach and stir until wilted. Taste and season with sea salt and freshly-ground black pepper. To serve, top with the fresh coriander and serve with steamed rice or coconut rice.

STORAGE: this curry can be kept in the fridge for up to 3 days or in the freezer for up to 2 months; defrost in the fridge overnight before heating.