Begin by cooking the split peas by adding them to a medium sized saucepan along with the chopped tomatoes, then use the empty tin to measure out two tin-fulls of water and add to the pan with the garlic, ginger, turmeric, stock cube and plenty of salt and pepper.
Bring to simmer on medium-high heat, covering with the pan lid, and cook for 20-30 minutes until the lentils or peas are tender. Stir occasionally to make sure the mixture doesn’t catch on the bottom.
Meanwhile, place a large pan on medium heat and add the oil. Chop up your aubergine and add to the oil along with your spices and some seasoning. Cook down for around 10 minutes until the aubergine is nice and golden on the outside and soft in the middle.
Once the split peas have cooked and the liquid has significantly reduced to create a thick, tomatoey sauce, pour into the aubergine mixture, along with the baby spinach leaves and stir well. Allow the mixture to cook down for another 5-10 minutes to ensure everything is cooked through and to allow the flavours to combine. Taste for seasoning, adding a little more salt and pepper if necessary.
Finish with lots of roughly chopped fresh coriander and serve with your choice of grains or bread.
Serve with your choice of rice, bread or grains.