Drain the liquid and wash canned chickpea few times under tap water and keep them aside.
Heat oil over medium-low flame. Once the oil is hot, put cumin and let it sizzle for few a seconds.
Add onion, finely chopped garlic, ginger, saute for 3-4 minutes or until onion turns soft and translucent.
Reduce the flame to the lowest setting, add dry spices - turmeric, chilli powder/cayenne pepper, ground cumin, ground coriander. Stir in quickly to avoid burning the spices. Cook for a minute until the raw aroma of spices vanishes.
Now stir in tomatoes, salt, chopped spinach. Slightly increase the flame, stir well and cook for 5 minutes until tomatoes are mushy and soft.
Add boiled chickpea, water, stir until well combined. Close the pan with a lid and simmer for 5 minutes.
After 5 minutes, switch off the flame and take the lid off the pan. Taste the curry and add salt if required. Finally, add coriander, lime juice and mix well.
Serve healthy and nutritious chickpea spinach curry with rice or flatbread of your choice.