pinch of each: cinnamon, ground clove, ground cardamom, pepper
1 bay leaf
salt to taste (optional)
In a small bowl combine chickpeas with enough water to cover ~1cm over the top. Add curry powder, coriander, cumin, cinnamon, clove, cardamom and bay leaf. Squeeze 1/2 orange into the bowl and add salt and pepper. Let sit. Meanwhile, heat olive oil in pan and sweat onions. Add garlic until golden. Pour in chickpea/spice mixture. Place lid on pan and let simmer until most of fluid is absorbed. Add in spinach and cook until wilted.