Start by peeling and dicing the sweet potatoes into bite-sized cubes. Dice one onion and mince two cloves of garlic, then grate a small piece of fresh ginger. Gather your canned chickpeas, vegetable broth, coconut milk, and spinach.

In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent, stirring occasionally.

Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Stir in the diced sweet potatoes and pour in the vegetable broth, ensuring the sweet potatoes are just submerged. Increase the heat to bring the mixture to a simmer.

Cook for about 8-10 minutes until the sweet potatoes are fork-tender but still holding their shape.

Once the sweet potatoes are tender, stir in the drained chickpeas and coconut milk. Add curry powder, salt, and pepper to taste. Cook on medium heat for another 5 minutes.

Fold in the fresh spinach, allowing it to wilt for about 1-2 minutes. Serve hot, garnished with cilantro and lime wedges.