Heat the vegetable oil in a large pot over medium heat.
Add the cumin seeds and let them sizzle for about 20 seconds until fragrant.
Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes until the raw smell disappears.
Add the ground coriander, turmeric, and chili powder. Stir well to coat the onions with the spices.
Pour in the canned diced tomatoes and cook for 5-6 minutes, allowing the tomatoes to break down and the flavours to meld.
Add the drained chickpeas to the pot. Stir to combine them with the tomato and spice mixture.
Pour in about 250ml water. Stir, cover the pot, and let the mixture simmer for about 10 minutes.
Gradually add the chopped spinach to the pot, stirring until it wilts down.
Season the curry with salt, black pepper, and garam masala. Adjust the seasoning according to your taste preferences.
Simmer the curry for an additional 5-7 minutes, allowing the flavours to develop and the spinach to cook fully.
Once the curry is well-combined and the flavours have melded, remove it from heat.
Serve the chickpea and spinach curry over cooked rice or with your favourite bread. Garnish with fresh cilantro.
