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Cook the jasmine rice according to package instructions.
In a skillet, heat the olive oil over medium heat.
Add the finely chopped onion and minced garlic cloves. Sauté until fragrant and the onion is translucent.
Add the cooked chickpeas, tomato sauce, and 3-4 tablespoons of the cream from the top of a can of coconut milk.
Season with salt, pepper, and ½-1 teaspoon of turmeric powder (to taste).
If using, add the finely chopped spinach and stir to combine.
Serve the coconut chickpeas over the cooked jasmine rice.
Garnish with parsley or cilantro, if desired.