Grind the coriander seeds and cumin seeds in a pestle and mortar.
Fry the onion until soft over a medium heat in olive oil.
Add the garlic, ginger and chilli. Add the ground seeds.
Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes.
Add the tomatoes and coconut milk, and cook for 10-15 minutes on low heat until the squash is soft.
Drain the chickpeas and add to the sauce. Add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely.
Add salt and pepper to taste and serve with rice and/or flatbreads.