In a large frying pan over a medium-low heat, melt the butter. Add the oil, then the onion. Allow to cook for a few minutes till soft - don't let it brown. Add the garlic, then the ginger. Turn up to a medium heat, add the passata, then fill the carton half full with water and add this to the sauce. Bring the sauce to a simmer.
Add the rinsed chickpeas and stir to combine. Cover with a lid and allow to simmer for 20 minutes.
Add the spinach, replace lid, and cook for a further 5 minutes till wilted in the sauce.
Check the seasoning, often canned chickpeas are in a salty brine and no further salt is needed. A sprinkling of freshly ground black pepper is a nice finishing touch.
Serve with bread and/or basmati rice. Delish!
Using butter rather than margarine to soften the onions is highly recommended. The butter adds a soft roundness to the flavour.