Heat the oil in a large skillet over medium heat until it shimmers and starts to smell nutty.
Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it turns golden and fragrant with a slightly caramelized aroma.
Stir in the minced garlic and cook for about 30 seconds until it releases a warm, fragrant aroma, being careful not to let it burn.
Add the cumin and turmeric, then toast the spices for 1 minute, stirring constantly until they become fragrant and slightly darker in color.
Mix in the rinsed chickpeas and cook for another 2 minutes, coating them evenly with the spice mixture and heating through.
Add the frozen spinach directly from the freezer and stir well; cook for about 4 minutes until the spinach has wilted completely and turned a vibrant green.
Pour in the coconut milk, stirring to combine, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes until the sauce thickens slightly and coats the chickpeas and spinach.
Remove the skillet from heat, then squeeze in the lemon juice and stir well. Taste and add salt and pepper as needed to balance the flavors.
Let the curry rest for a couple of minutes to allow flavors to meld, then give it a gentle stir before serving.
Serve hot over rice or with naan, garnished with fresh herbs if desired, and enjoy the warm, flavorful, and creamy curry.
