1. In the blender, combine block one and process until smooth

2. in a pot, heat oil, add cumin seeds and clove. Cook until cumin seeds have darkened (but not burned).

3. Add the pureed onion mixture to the toasted spices and cook for about 10 minutes. Use a timer and ensure the onions have cooked off all of their raw flavor. Scrape the bottom occasionally to prevent scorching

4. Add spices, coconut milk, mango and bell peppers. Stir and cover. Bring to a boil

5. Add Chickpeas and thicken over low heat if it needs to be thickened. Stir in spinach and remove from heat

6. Plate 440 grams per box