Heat olive oil on medium in a cast iron or large saute or skillet.
Add onions and saute for 4-5 minutes, stirring to coat onions in oil.
Meanwhile, add salt, pepper, garam masala, turmeric, and chili powder to a small bowl and set aside. Prep coonut milk, tomatoes, and chickpeas and set aside.
Add diced garlic, ginger, and jalapeno to onions, stir, and cook for another minute.
Add spices, and stir coating onions and garlic. Let spices cook and toast for about 60-90 seconds.
Add chickpeas, tomatoes, and coconut milk and mix.
Turn down to medium low, cover and let cook for 10 minutes, stirring often. Especially be sure to scrape up any bits off of the bottom of the pan.
Add fresh spinach, half at a time, mixing it with chickpeas before adding the rest. Stir frequently until all spinach is wilted, another couple of minutes.
Finish with 2 teaspoons of lemon juice and fresh cilantro and mix.
Serve over rice or garlic naan.