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In a large pan over medium heat, add 1 tablespoon of olive oil and 2 cloves of crushed garlic.
Add 1 chopped onion and cook for 1-2 minutes until slightly softened.
Add 1 ½ teaspoons of ground ginger and 4 teaspoons of curry powder, stir to combine.
Add the 2 cans of rinsed and drained chickpeas, 1 teaspoon of cumin, salt and pepper, and 1 cup of water. Stir to combine.
Add 1 teaspoon of oregano and 2 chopped large tomatoes, stir to combine.
Bring to a boil, then reduce heat, cover and simmer for 10 minutes.
Remove lid and simmer for a few more minutes to thicken the sauce.
Add 100g of baby spinach leaves and stir until wilted, about 1-2 minutes.