In a large saucepan over medium heat, warm oil. Add onion and cook for 2 minutes until softened, but not browned. Add turmeric, cumin, garam masala, and chilli flakes, stir and cook for 1 minute.
Pour in rice and vegetable broth, reduce heat to medium, and simmer for 8 minutes, stirring frequently to avoid rice sticking. Add chickpeas and spinach and cook for 2 more minutes.
Remove from heat and stir in lemon juice and coriander. Season with salt and serve.