In a large pot, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger for another minute.
Add fresh or canned tomatoes, curry powder, and cumin powder. Stir and let tomatoes cook down for about 5 minutes.
Add rinsed chickpeas and coconut milk. Stir and let it simmer on low heat for 15 minutes.
Add spinach or kale in the last 5 minutes of cooking. Season with salt and pepper and garnish with fresh cilantro before serving.
