Heat grapeseed oil in a medium pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.
Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry until masala has cooked and the "raw" masala smell goes away, about 4 minutes.
Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper.
Add vegetable broth to the pot. Simmer for about 5 minutes.
Add chickpeas. Cover and let simmer for about 20 minutes, stirring throughout. You can cook for longer if you want the chana masala to be a little bit thicker.
Add spinach into the masala and cook until it wilts. Cook for another 10 minutes.
Serve with rice, quinoa, or bread. Enjoy!