Heat a large deep frying pan over a medium to high heat.
Sauté the oil, onion, garlic, ginger, chillies, and salt for 5 minutes until soft.
Add chickpeas, 80ml water, cumin, turmeric, and pepper and cook for 5 minutes until liquid evaporates.
Add the tomatoes and cook for 2 minutes to soften.
Remove the pan from the heat and adjust seasonings.
Fold through the spinach and garnish with yoghurt.
Break pitta bread into pieces and drizzle with oil, salt, pepper, and paprika.
Bake in a moderate oven for 10-12 minutes until crisp.
Serve the stew on a warmed plate with the pitta crisps.