Mushroomy Curry with Spinach & Chickpeas

Baby spinach, leaves

Brown onion

small handfull Coriander leaves to serve

fat cloves Garlic

Lime wedges to serve

Mushrooms

Black pepper, cracked

heaped tsp Curry powder, medium

heaped tsp Fenugreek, ground

Mustard seeds, yellow

Sea salt

heaped tsp Turmeric

Olive oil

Red chilli pepper (seeds and pith removed, then chopped finely)

1 x 400 g can of chickpeas (drained and rinsed)