Microwave or heat the rice according to package directions.
Meanwhile, in a medium skillet, heat the oil over medium heat and cook the ginger and garlic, stirring, for 2 minutes. Add the curry powder and cook, stirring, for 1 minute.
Stir in the chickpeas and coconut milk and bring to a boil; cook until lightly thickened, about 4 minutes. Stir in the spinach and cook, stirring, until just wilted, about 2 minutes. Season with salt and pepper and serve over the rice.
