Heat a large Dutch oven or pot over low to medium-low heat.  Add the olive oil, onions, and a pinch of salt. Sauté the onions for a few minutes or until they become slightly translucent. Add the garlic and 1 tbsp ginger and cook for a few more minutes. Then, add the sun-dried tomatoes, lemon zest, and red pepper flakes. Lastly, add the chickpeas and stir to coat in the tomato mixture. Increase the heat to fry the chickpeas a bit. 

Once the chickpeas have a nice color, add the coconut cream and 1 tsp grated ginger. Squeeze the juice from the lemon you zested into the pot and stir to combine. Stir in the spinach to wilt into the dish—season to taste with salt and pepper. Cover slightly with a lid and let it simmer for a few minutes. 

Serve a heaping spoonful of rice into a bowl. Add a few ladles of the chickpeas over the rice and top with fresh cilantro.