Put the oil in a large, non-stick frying pan or wok and heat.
Add the onion and gently fry until soft then add the garlic (use more or less according to taste).
Add the balti paste (always take paste from the bottom of the jar to avoid excess oil) and fry for one minute.
Add the chickpeas, spinach, mushrooms and canned tomatoes.
Mix and bring to the boil, then simmer slowly on a low heat for approximately 20 minutes.
Wash the coriander; roughly break up the leaves with your hands and mix into the balti, then serve.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.