Deseed and chop the chili. Peel and roughly chop the onion. Peel, gently bruise and chop the garlic. Do not use a garlic press or the taste will be too acrid. Also peel and grate the ginger.
Put the chickpeas in a colander and rinse well, leave to drain.
Gently saute the chili, onion, garlic and ginger in the oil. Add the curry paste and the coconut milk. Stir to combine and add the chickpeas in. Taste and if too spicy, add a bit more of the coconut milk. Bring the stew to the boil and simmer for a few minutes
Fold in the (roughly chopped) spinach leaves and tomatoes. Simmer for just a few minutes more, and then season with lime juice and a touch of salt. Sprinkle with fresh coriander and serve with basmati rice.