Finely chop the onion and heat a large pot over medium heat. Add oil and sauté the onion for about 5 minutes until translucent.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Peel and dice sweet potatoes into cubes, then add to the pot. Stir to coat and pour in vegetable broth. Simmer for about 10 minutes.

Add drained chickpeas and curry powder, stirring together. Allow spices to bloom for 1-2 minutes.

Pour in coconut milk, stirring until incorporated. Increase heat slightly and simmer uncovered for about 5 minutes.

Stir in spinach and cook for another 2-3 minutes until wilted.

Remove from heat, season with salt, pepper, and fresh lime juice. Serve warm, garnished with cilantro and lime wedges.