Heat coconut oil in a skillet over medium heat.

Add diced onion and cook, stirring occasionally, until softened, about 6-7 minutes.

Add garlic, ginger, tumeric, and chili powder, and cook for 1 minute. Add diced tomatoes, tomato sauce, water, and stir to combine.

Add spinach one handful at a time and sautee for a few minutes until wilted.

Drain and rinse the chickpeas, then add them to the tomato sauce.

Thoroughly heat them, stirring frequently for 5-7 minutes.

Serve immediately over rice, quinoa, or with naan.