In a food processor, combine onion and ginger, pulse until minced.
Heat oil in a large skillet. Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes. Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon. Simmer for 2-3 minutes. Stir in spinach and simmer until wilted.
If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock). I prefer mine on the thicker side.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2008/12/26/spinach-and-chickpea-curry/