Heat oil in a medium skillet over medium heat until it shimmers and starts to ripple.
Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it turns golden and fragrant.
Stir in the minced garlic, cooking for about 1 minute until it releases a fragrant aroma.
Add the curry powder and cumin, cooking for 30 seconds to toast the spices until fragrant and slightly deepen in color.
Pour in the canned chopped tomatoes, stirring to combine, then simmer for 8-10 minutes until the sauce thickens and deepens in color, smelling rich and tangy.
Add the rinsed chickpeas, stirring to coat them in the sauce, and cook for another 5 minutes until heated through and flavors meld.
Toss in the fresh spinach, stirring until it wilts and turns bright green, about 2-3 minutes.
Finish by squeezing the lemon or lime juice over the curry, stirring gently, and tasting to adjust seasoning as needed.
Turn off the heat and let the curry rest for a minute to allow flavors to settle before serving.
Serve the warm curry hot, garnished with herbs if desired, alongside rice or flatbread for a complete, comforting meal.
