Rinse the basmati rice under cold water until the water runs clear. Then, add 1 cup of rice with 2 cups of water to a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed and rice is tender. Fluff with a fork and set aside.

While the rice is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat.

Add the chopped onion to the pan, and sauté for about 5 minutes until the onion becomes translucent.

Add minced garlic and grated ginger to the onions and sauté for another 2 minutes until fragrant.

Stir in 1 tablespoon of curry powder (or paste) and cook for 1 minute, allowing the flavors to develop.

Add the canned tomatoes to the pan and cook for 3 minutes, stirring occasionally.

Add 2 cups of canned chickpeas and stir to combine with the tomato curry mixture. Let it cook for 5 minutes until well heated.

Pour in 1 cup of light coconut milk and bring the mixture to a gentle simmer for another 5 minutes.

Add the fresh spinach to the pan, stirring until the spinach wilts and is mixed through the curry.

Season the curry with salt and pepper to taste, and remove it from heat.

Serve the chickpea and spinach curry over a bed of warm basmati rice and garnish with freshly chopped cilantro.