Heat a splash of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and gold. Add the minced garlic and grated ginger, cooking for another minute.

Stir in the curry powder, turmeric, cumin, and coriander. Toast the spices for 60 seconds to wake up their essential oils. If the mixture becomes too dry, add a tablespoon of coconut milk or water.

Add the cubed sweet potatoes and cook for 2 minutes to coat them in the spice mixture.

Pour in the coconut milk and chickpeas. Add enough vegetable broth to cover the potatoes. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, until the sweet potatoes are fork-tender.

Stir in the spinach until it wilts. Squeeze in the lemon juice and season with salt and black pepper to taste.

Garnish with fresh cilantro and serve hot with your choice of grain or side dish.