Heat olive oil in large non-stick skillet. Sauté onion until tender. Add salt, garlic, cumin and ginger and cook another minute.

Add diced tomatoes and chickpeas and simmer for 3-4 minutes. Use a potato masher to gently break some of the chickpeas. Reduce heat to low, add fresh spinach and cover allowing spinach to wilt for 2-3 minutes.

To serve, sprinkle with lemon juice & fresh cilantro.