Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.

Stir in the vegetable broth, coconut milk, chickpeas, spinach, and some salt.

Bring the mixture to a simmer, then reduce the heat to medium. Cook until the spinach has wilted and the sauce has thickened, about 5-7 minutes.

Turn off the heat, stir in the lemon juice, and season with salt and pepper to taste. Serve.