Add the sunflower oil to a large casserole dish or a tagine dish, and place it over a medium heat. Add the finely chopped onions and the finely grated garlic, and cook, stirring occasionally, for about 10 minutes until they are cooked through and translucent. Add the freshly ground black pepper, the paprika, the ground ginger, the ground turmeric, the ground cinnamon and the salt, stir and cook for a further two minutes. Next, add in the tinned cooked chickpeas, the halved dried apricots, the halved dates, the flaked almonds, the pre-soaked saffron and the two tablespoons of saffron soaking water, the tin of chopped tomatoes, the honey and the water.
Bring the tagine to a simmer, reduce the heat to low, cover with a lid and simmer for 45 minutes, stirring occasionally. Remove the lid and continue to cook, until the mixture is quite thick, for about 10-15 minutes. Next, stir in the baby spinach leaves and cover with the lid. Leave for one minute, then remove from the heat. Taste for seasoning, then scatter with the coriander leaves and the chopped preserved lemons.