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.