Begin by heating the cumin and coriander seeds in a dry pan and when they start to smoke and pop transfer to a grinder with the powdered fenugreek, paprika, salt and crushed chilli then grind to a fine powder and set aside. Next remove the stalk and inner white structures along with the seeds of the peppers, wash thoroughly then slice into fingers and cut through the centre. Heat a desert spoon of vegetable oil in a large saucepan, add the red peppers and stir fry on a high heat for 5 minutes then reserve to a plate with a slotted spoon. The add the tomato puree and stir fry for 30 seconds before adding the spice powder, chopped tomatoes, vegetable stock, balsamic vinegar and coconut milk then bring to a high simmer for around 25 minutes and make sure you stir regularly.

While the sauce is cooking, empty the chickpeas into a large bowl and rinse with water. Cover them about 5 cm above the chickpeas with water then use your hands to roll the chickpeas between your fingers to loosen the skin. Scoop out the skin and discard until they are all free of skin, then drain and add to the sauce. Next wash the spinach thoroughly and leave to drip dry in a sieve. When the sauce has been cooking for 20 minutes it should be fairly thick, add the cooked peppers back along with the spinach and stir well. Finally remove the parsley leaves from the stems, wash and chop finely then set aside then juice the lime and add this to the sauce giving everything a final good stir. Serve with Thai Jasmin rice and top with the chopped parsley.