Lightly fry the onion until soft. Add the ginger and the garlic for 1-2 minutes followed by the chickpeas, the water, the canned tomatoes and the curry powder. Season well and let them boil for 15 minutes. Add the spinach until soft for another 8-10 minutes. 

In the meantime, cut the pittas in triangles and place in the oven for 10minutes until crispy.

Serve the chickpea curry with rice and the pittas.

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