Combine the yogurt, mint, minced garlic, and salt in a small bowl. Cover and refrigerate until needed to allow the flavors to meld.

Place the spinach and water in a large microwave-safe bowl. Cover and microwave until the spinach is wilted and has reduced in volume by half, about 3 to 4 minutes. Let the bowl sit, covered, for 1 minute before transferring the spinach to a colander.

Press the spinach firmly with the back of a spatula to release as much liquid as possible. Transfer the spinach to a cutting board, chop it coarsely, then return it to the colander and press once more to ensure it is dry.

Heat the oil and sliced garlic in a large skillet over medium-high heat. Cook, stirring constantly, until the garlic is a light golden brown and beginning to sizzle, about 3 to 6 minutes.

Stir in the coriander and turmeric until fragrant, about 30 seconds. Add the chickpeas, tomatoes, and the remaining water. Cook, stirring occasionally, until the liquid evaporates and the tomatoes have softened, about 1 to 2 minutes.

Fold in the chopped spinach and salt. Cook until the mixture is uniformly wilted and the spinach takes on a glossy green appearance, about 2 minutes.

Transfer the mixture to a serving platter and drizzle with the remaining oil. Season with salt and pepper to taste and serve warm with the chilled yogurt sauce.