Start by heating the olive oil in a large skillet over medium heat. When it shimmers, add the chopped onion and sauté until soft and translucent—this should take about 5 minutes.

Next, add minced garlic and ginger to the skillet. Stir-fry for about 1 minute until fragrant.

Then, mix in cumin, turmeric, and garam masala. Cook for another 2 minutes, allowing the spices to bloom.

Stir in the rinsed chickpeas along with the coconut milk and combine them well.

Now, fold in the fresh spinach and cook for about 3 minutes or until it's wilted and vibrant.

Finally, serve hot with rice or naan. A drizzle of lime juice adds a zesty kick.