Heat the oil in a deep saute pan. Add the onion and jalapeno, and cook until softened, about 8 mins. Add the tomato paste, cumin, and garam masala and stir until fragrant. Remove the pan from the heat.
Meanwhile, in a food processor, combine the garlic, ginger, and chopped tomatoes. Add the cooked onion mixture and puree until smooth.
Cook the puree in the saucepan for 5 mins over a medium-high heat, stirring occasionally so it doesn’t stick. Season with salt and pepper to taste. Add in the chickpeas and reduce the temperature to low, allowing the mixture to simmer for 5 mins. Add the coconut milk, cilantro, and spinach, and cook 2-3 minutes, until wilted.