In a pan over medium heat, cook together the Olive Oil (to taste), Garlic (2 clove) and Onion (1) until the onions are softened.
Next add the Ground Ginger (1/2 tablespoon), Curry Powder (4 teaspoon), Chickpeas (2 can), Ground Cumin (1 teaspoon), and Water (1 cup).
Season the mixture with Salt and Pepper (to taste) and stir to combine. Add the Fresh Oregano (1 teaspoon), and Tomato (2). After the mixture gets to boil, put the lid on, turn the heat down, and let the it simmer for about 10 minutes.
After 10 minutes, add the Fresh Baby Spinach (100 gram) to the mix and cook until the leaves have wilted.