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Heat the oil in a pan and add the onion. Saute for 5 minutes or so, until the onion begins to soften, and then add the minced garlic, ginger, and green chili. Cook for another minute.
Add the seasonings except for the garam masala then pour in the chopped tomatoes and the chickpeas along with the stock from the jar (if you’re using canned or dried chickpeas, precooked, add the chickpeas and about 200ml vegetable stock).
Season with salt and leave the curry to simmer for 10 minutes, stirring occasionally.
Add the garam masala and coconut milk, stirring it into the sauce. Then, add your spinach and cook for another couple of minutes until the spinach has wilted.
Squeeze over the lemon juice and cilantro and serve!