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Heat the oil in a medium pot over medium-low heat. Add the onion and salt. Cook, stirring frequently, until the onion is soft and golden brown, 10 to 12 minutes.
Stir in the garlic, coriander, cumin, chili, turmeric, and black pepper, and cook for 30 seconds.
Add half of the chickpeas. Using a potato masher, mash until most of the chickpeas are broken down.
Then add the remaining chickpeas, along with the coconut milk, tomato sauce, and lemon juice. Cover the pot and bring to a boil. Then reduce the heat to low and simmer gently for 10 minutes.
Gradually add the spinach to the pot, wilting in a few handfuls at a time before adding more. When all the spinach is wilted and silky, turn the heat off. Taste and adjust the seasonings if needed.