In a large pan/ pot, fry the chopped onion in 2 tablespoons of stock over medium heat until soft and sweet (about 10 minutes). Add more stock (2 tablespoons at a time) every time you see the onion starts to stick to the bottom of the pan.
Add the garlic and spices (cumin, paprika, and turmeric). Add more stock (2 tablespoons at a time) and mix well to create a paste in the pot. Continue until all the stock is done.
Add the chopped tomatoes, baked beans and spinach. Mix well and let it simmer on the stove over low heat until the spinach is cooked (about 10 minutes). Stir continuously.
Add the corn, chilli flakes and tomato puree and stir well. Cook for another 5 minutes.
Add the salt and pepper for taste.
Serve hot with lettuce cups or starch (cooked rice, mash potato, pap, couscous or samp corn) or with steamed vegetables.