Place cashews, passata, water, garam masala and salt in a medium saucepan with the lid on. Bring to a simmer and cook for 5 minutes to allow the cashews to soften.

Meanwhile drain your chickpeas and slice the chicken into bite sized strips. When the sauce has been simmering for 5 minutes, remove from the heat and very carefully puree in the pot with a stick blender. You can use a blender or food processor but it's pretty messy and you need to let the liquid cool a bit before pureeing.

Remove from the heat. Taste and add a squeeze of lemon if needed. And more salt if it's a bit bland.

Serve with baby spinach in the bottom of shallow bowls. Finish with the extra cashews on top.