In a small saucepan, combine jasmine rice with water, salt, and minced garlic. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. Cover and cook for 12 minutes. Let it sit for 5 minutes before fluffing with a fork.

In a large saucepan, heat canola oil over medium-high heat. Add diced onions and sauté for about 5 minutes until soft and translucent.

Stir in garam masala with the sautéed onions and cook for 30 seconds.

Mix in canned chickpeas, crushed tomatoes, and fresh baby spinach. Cook for 2 minutes until spinach has wilted.

Remove from heat and stir in plain Greek yogurt until creamy and smooth.

Ladle the chickpea curry over jasmine rice and garnish with freshly chopped cilantro.