Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes.
Stir in the spinach, garbanzo beans, black beans, cumin, curry and salt.
Continue to stir for a few minutes. Add broth and lemon juice and stir.
Allow to cook until thoroughly heated. Serve immediately. Store in air tight container for 3-5 days.