Finely chop the onion, garlic and ginger. Cut the tomatoes into dices. Prepare the broth.
In a pan, sauté the onion for 2 minutes in olive oil. Turn down to low-medium heat, add the garlic and ginger and sauté for another minute.
Add the spices: garam masala, coriander, chili… Stir for 2 minutes.
Add the tomato and broth, bring to the boil, add chick peas and simmer for 15 minutes.
Add spinach and serve with rice.