Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent.

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

Add the curry powder and cook for an additional 30 seconds, stirring frequently.

Incorporate the diced sweet potato and chickpeas, mixing well to coat in the spices.

Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.

Cover the pot and let it cook for about 20 minutes, or until the sweet potato is tender.

Stir in the fresh spinach just before serving and allow it to wilt.