Add the ginger and garlic to a heated (medium heat), oiled skillet and stir-fry for half a minute
Add the shallot and bell pepper and stir-fry for 5-6 minutes until slightly softened
Stir in the chili powder, cumin, and tomato puree. Stir-fry for 2-3 minutes, then pour in the water and bring to a boil
Add the spinach and chickpeas and cook for 5-6 minutes, or until the spinach has just wilted
Season with salt to taste