In a large saucepan saute the onions until soft.
Add the peppers, peas, sweetcorn and carrot, stirring well.
Stir in the spices and the mango chutney and add the chickpeas.
Add 140ml of water and leave to simmer for 15 minutes.
Make a flour paste and add into the mixture, stirring well.
Add in the spinach, and leave for a further 5 minutes.
Serve with rice.