This recipe uses premade hummus. If you make your own, you should prepare it before you start cooking the curry.
Finely chop the garlic and red onions. Quarter the cherry tomatoes. Drain and rinse the chickpeas.
Heat the vegetable oil in a pot or skillet on medium heat. Add the onion and garlic, and saute for a few minutes. Then, add all the spices, and saute for another minute to allow the flavors to develop.
Next, add the hummus, tomatoes and chickpeas, and stir to combine the ingredients. Add the diced tomatoes, and leave the curry to simmer gently covered with a lid for 5-8 minutes.
Finally, stir through the spinach. It will wilt in a few seconds. Serve the curry while it’s still hot with your favorite side dishes.