Set your pot over medium heat and let it warm for about a minute. Add the garam masala, cumin, turmeric, and cayenne directly to the dry pot. Stir constantly for 30 seconds until the spices smell fragrant and slightly toasty. This step makes a real difference in the depth of flavor, so do not skip it.

Pour in the oil and add the diced onion. Cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and starting to turn golden at the edges. Then add the garlic and ginger and cook for another minute until fragrant.

Add the salt, drained chickpeas, diced tomatoes with their juices, and the coconut milk. Stir everything together and bring the pot to a gentle boil over medium-high heat.

Reduce the heat to medium-low and let the curry simmer uncovered for 15 to 18 minutes, stirring occasionally. The sauce will reduce slightly and coat the chickpeas. If it thickens too much for your liking, stir in a splash of water.

Turn off the heat and stir in the baby spinach one large handful at a time. It will wilt into the hot curry within about a minute. Add the lemon juice and taste for salt, adding more if needed.

Serve hot over cooked basmati rice or with warm naan bread. Scatter fresh cilantro over the top if you like.