Heat the oil in a large heavy based saucepan and add the sliced onions. Cook the onion over a medium heat until very soft and translucent, then up the heat and cook until golden and caramelised.

Add the ginger and garlic paste, ground coriander and turmeric to the browned onions, turn the heat down and stir well to coat. Stir in the tomato puree and cook out for a couple of minutes.

Drain the chickpeas, reserving 200ml of the liquid (if cooking for 4). Add the chickpeas, their liquid and the passata to the onion mix. Stir frequently so that nothing sticks to the base of the pan. cook for 5 to 10 minutes. If serving with spinach add this in now as well and allow to wilt for 2 minutes. Cook the parathas now if using according to the packet instructions.

Stir the chopped coriander and chilli into the chickpea mix just before serving and season to taste, then split between four bowls and serve with the hot parathas.