Heat the olive oil in a large skillet over medium heat.
Add in the diced onion, garlic, and ginger and cook, stirring frequently for 3-4 minutes until onion is soft.
Add the chickpeas to the pan along with the curry powder, cumin, cinnamon, salt & pepper. Stir to combine.
Pour the tomato sauce, coconut milk, and spinach into the pan and cook, stirring frequently for 5-6 minutes until spinach is wilted.
Remove the pan from the heat and squeeze over the lime juice. Taste the curry and add additional salt, pepper, and spices to taste if desired.
Serve immediately with your favorite cooked rice. Leftovers can be stored in the refrigerator for up to 5 days.
NOTE ON GINGER: You can also use dried, ground ginger for this recipe. If using ground, start with ½ teaspoon, then add more to taste.NOTE ON TOMATO SAUCE: I use one 15 ounce can, and one 8 ounce can. If you only have one 15 ounce can that will work fine, the curry will just be thicker.NOTE ON SRIRACHA: This is optional. If you don't have it and still want to add some heat to the dish you can add a pinch of cayenne pepper.NOTE ON COCONUT MILK: This ingredient is optional, you can leave it out and the curry is still great! Light coconut milk works fine as well.