Brazilian Chickpea Curry/Stew: recipe_tin

CHICKPEA CURRY:
1.5 tbsp olive oil
1 onion finely chopped
2 garlic cloves, minced
1 red capsicum/bell pepper, cut 3 x 0.75cm / 1.25 x 1/3”” strips
2 cans chickpeas, drained
400ml/14oz coconut milk (full fat), 400ml/14oz can crushed tomato
1 cup chicken or veg stock, low sodium
1 tbsp EACH paprika and cumin
1/2 - 1 tsp cayenne pepper (adjust spiciness or exclude)
1 1/2 tsp sugar (any type)
1/2 tsp salt
50g / 2oz baby spinach leaves (or kale)
FINISHING & SERVING:
3 tbsp coriander/cilantro, roughly chopped, plus more for serving (sub chives)
1 tbsp lime juice, plus extra wedges for serving
Yogurt (optional), Rice - or something to soak up the sauce