If you’re serving with rice, start the basmati rice. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas. In a large skillet, heat the oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted. Carefully pour in the tomatoes, then add the curry powder, cumin, coriander, salt, and chickpeas. Cook for 5 minutes until bubbly. Stir in the coconut milk until fully combined, then remove from the heat. Serve with basmati rice. Store leftovers up to 3 days refrigerated.