Red pepper and chickpea curry

WOW! I just made this tonight and it was sooooo good! I really want to eat the leftovers now instead of saving them for tomorrow's lunch!

I slowly fried a chopped onion and two big red peppers in a little spray oil. When they were softened, I added a tin of chickpeas, a tsp of curry paste (I like Patak's Rogan Josh) and a splash of stock (less than 100ml). Simmer this until everything is nicely thickened and then add half a bag of spinach and wilt it in. You want it to almost start catching on the bottom of the pan and then you know it's ready :-)