Heat a tablespoon of oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional 2 minutes.

Sprinkle in curry powder, cumin, and turmeric. Stir well for about 1 minute to toast the spices.

Add drained chickpeas and diced tomatoes. Stir and cook for 3-4 minutes.

Pour in the coconut milk and bring to a simmer. Cook uncovered for about 10 minutes until thickened.

Add fresh spinach or kale and stir until wilted. Adjust seasoning with salt, pepper, and lemon juice.

Serve over rice or with warm naan.