Saute garlic and onion in a pot over medium heat in the oil. Add the spices and hot sauce to warm through. Cook for 2 mins, stirring frequently.
Add the other ingredients except the tomato paste, spinach and chickpeas and bring to a boil, then reduce to a simmer. Simmer for 10 mins until cashews are soft.
Add the tomato paste and cook for another 2 mins, stirring to combine.
Cool slightly then pour into a high powdered blender and blend on high for 2 mins.
Return the sauce to the pot and add in the drained can of chickpeas
Simmer for 5 mins until chickpeas are hot. Stir in spinach to just wilt.