In a large saucepan or dutch oven, heat oil over medium heat.
Cook onion, garlic, ginger, and curry powder in the oil about 2 minutes, stirring, until fragrant, and the onion is translucent.
Stir in the chickpeas and tomatoes.
Heat to a boil, then reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
Remove from heat then stir in the spinach, until it wilts..
Stir in the lemon juice, salt, and cilantro.
Serve over rice.