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In a seasoned large cast iron skillet, pot, or dutch oven, saute the chopped onion and garlic over medium-high heat for about 3 minutes to soften.
Add in all the spices and stir them into the sauteing onion and garlic.
Now pour in the diced tomatoes along with all the juices in the cans and stir to combine. Add the chickpeas and stir again.
Allow the curry to come to a slight boil before reducing the heat and allowing the pot to simmer for about 10 minutes until the mixture has thickened slightly. For a thicker curry, cover the pot and simmer for an extra 5 minutes. For a thinner curry, add ¼ cup to ½ cup water.
Right before turning off the heat, stir in the cilantro and optional fresh spinach until soft.
Remove the chana masala from the heat and add a squirt of fresh lemon juice if desired before serving with extra fresh cilantro, if desired.