Vegan chocolate chilli with cornbread

For the chocolate chilli:

4 garlic cloves

2 medium leeks

2 red peppers

1 whole fresh chilli or ½ tsp ground chilli

1 courgette

2 tbsp oil

1 tbsp cumin seeds

2½ tsp salt

1 tin of kidney beans

2  tins of chopped tomatoes

100g tomato purée

1 tbsp ground coriander

1 tbsp ground cumin

½ tsp smoked paprika

¼ tsp freshly ground black pepper

small bunch of fresh coriander (20g)

juice of ½ a lime

50g vegan dark chocolate

For the cornbread:

1 tbsp ground flax seeds

3 tbsp water

130g fine polenta

85g buckwheat flour/rice flour

2 tsp baking powder

½ tsp salt

80ml agave syrup

90ml rice milk

60ml rapeseed oil

To assemble:

100g baby spinach