Sweet Potato and Chickpea Curry

Heat oil in a large frying pan or Dutch oven over medium heat. Add the onion and saute for 4-5 minutes, stirring occasionally, until softened. Add the ginger and garlic and saute for one more minute.
Add the diced tomatoes, curry powder, ground cumin, chili powder, and salt. Mix well and simmer for 3-4 minutes, stirring occasionally.
Add the chickpeas, diced sweet potatoes, and one cup of water. Stir to combine and bring to a simmer. Reduce heat to low, cover, and simmer for 12-15 minutes or until the sweet potato is almost tender.
Add the coconut milk and simmer until the sweet potatoes are fully cooked. Add the spinach and simmer for 1-2 minutes. Turn off the heat and squeeze in lemon juice. Serve hot with rice or naan bread.