Heat oil in a large skillet on medium-high heat. Add garlic, chiles,garam masala, coriander, cumin, ginger and turmeric and cook ,stirring constantly for approx. 30 seconds (until fragrant). Add onion and cook until lightly browned (approx. 5 min.)
Add chickpeas, tomatoes and lemon juice and continue to cook until tomatoes release juice and mixture comes to a boil.(approx. 5 min.).
Add spinach ,stir occasionally, until slightly wilted. (approx. 1-2 min.).
Salt to taste. Serve with warmed pita or naan bread, or over basmati rice or a baked potato (russet or sweet)
* for more of a tomato base and slightly "soupier" consistency, substitute 1 can (15oz.) whole peeled tomatoes with their juices. (chopped small)