In a medium pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, stirring often, until the onion softens. Then add the garlic and all the spices and cook for another 2 minutes, stirring frequently.
Next, add the chick peas, tomatoes, and coconut milk. Cover the pot, bring to a boil, then turn the heat down to low and let it simmer for at least 20 minutes to bring all the flavors together. You can also cook the rice during this time.
When you're ready to serve, finish the chana masala by adding the lemon juice, spinach, and salt and pepper to taste. Serve hot, with rice or naan on the side. Enjoy your healing bowl of love!