Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl. (You can also toast these in the microwave if preferred).
Heat oil in a deep frypan or wok over medium heat. Add the onion, garlic and carrot, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat and toast the spices.
Add the stock and tomatoes. Bring to the boil. Add the chickpeas and dates. Simmer until the sauce thickens to desired consistency and carrots are cooked, about 10-15 minutes.
Roll up the spinach leaves and slice finely, and add to the tagine, allowing it to wilt. Stir in the honey and lemon juice/citric acid. Season with salt and pepper as required.
Divide the tagine among the serving dishes (on cous cous if desired). Sprinkle with almonds and cinnamon. Top with coriander to serve.