In a small saucepan, combine jasmine rice, water, salt, and minced garlic. Bring to a boil, reduce to low, cover, and simmer for 12 minutes. Remove from heat and let sit covered for 5 minutes.

Heat a large saucepan, add canola oil, then sauté the diced onion for 5 minutes until tender.

Stir in garam masala and cook for 30 seconds to bloom the spices.

Add chickpeas, crushed tomatoes, and fresh spinach. Cook for 2 minutes until spinach wilts and tomatoes bubble.

Remove from heat and stir in Greek yogurt and remaining salt until creamy.

Sprinkle cilantro on top and serve over jasmine rice.