Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and sauté for another minute.
Add the chickpeas and tomatoes: Pour in the chickpeas and the diced tomatoes (with their juice). Stir everything together to combine.
Add the spices: Stir in the curry powder, cumin, and turmeric. Let the spices cook for 1-2 minutes, stirring frequently to release their aromas.
Simmer: Lower the heat and let the mixture simmer for 10-15 minutes, allowing the flavors to meld. If using coconut milk, add it at this stage to make the curry creamier.
Add the spinach: Add the fresh spinach and cook until wilted (about 2-3 minutes). If using frozen spinach, make sure it's well-drained before adding.
Season and serve: Taste and adjust the seasoning with salt and pepper as needed.
