Heat or melt the oil, then add all of the seeds (cumin, coriander, kulonji, mustard). Stir and watch until they start to spit and sizzle, then stir in the powdered spices (turmeric, garlic, cumin, coriander, paprika).

Immediately add the onion, stir to coat, cook for 60 seconds, then add in the drained lentils. Mix well and allow to cook for a further minute before adding the water. Stir and cover. Cook on high until it is just starting to boil. Reduce the heat, stir, cover and simmer for 15-20 minutes.

Stir the chickpeas in (add some of the liquid from the tin too), then season well. Cover and allow to cook for 5-10 minutes.

Remove the lid and cover the pan with the spinach leaves. Gently push the spinach into the pan until it starts to wilt and reduces in size. Cover and allow to cook through for 1-2 minutes. Do a final taste test and adjust seasoning if needed.

Serve immediately or allow to cool and store refrigerated for up to 3 days. Scatter with fresh coriander leaves before serving. Enjoy!