Coconut Curry Chickpea & Sweet Potato Soup

2 cans chickpeas (garbanzo beans), 15 ounces each, drained and rinsed 1 tablespoon neutral oil, such as canola, avocado or vegetable oil 1 small yellow onion, finely diced 3 garlic cloves, minced; 1 tablespoon peeled, finely grated fresh ginger 2 teaspoons curry powder (a dry spice blend, not curry paste) 1 medium sweet potato (about 8-10 ounces), peeled and cut into 1/2-inch cubes 1 can unsweetened coconut milk, about 13.5 ounces; full-fat preferred 2 cups vegetable broth, plus a little extra to thin if needed 2 generous handfuls fresh spinach (about 2 packed cups) 1/2 to 1 lime, juiced; salt and black pepper to taste Optional: chopped cilantro and a pinch of chili flakes

1. Prepare everything before heating the pot. Drain and rinse both cans of chickpeas. Dice the onion, mince the garlic and grate the ginger. Peel the sweet potato and cut it into even 1/2-inch cubes. Rinse the spinach. Shake or stir the coconut milk so the thick cream is incorporated. 2. Soften the onion (6-8 minutes). Set a 4-quart pot over medium heat and add 1 tablespoon oil. Add the onion and cook, stirring occasionally, until softened and slightly translucent; lower the heat if it starts to scorch. 3. Wake up the spices (30-60 seconds). Add the garlic, ginger and curry powder. Stir continuously until fragrant; do not let the garlic or spices burn. Add a splash of broth if the pot becomes too dry. 4. Add the soup ingredients and simmer (15-20 minutes). Add the sweet potato, chickpeas, entire can of coconut milk and 2 cups broth. Stir well, scraping up any bits from the bottom. Bring to a gentle simmer, then lower to medium-low. Simmer partially covered, stirring every few minutes, keeping small bubbles rather than a vigorous boil. 5. Check the sweet potato, then add spinach (1-2 minutes). Test a sweet potato cube with a fork; it should be tender with no firm center. If needed, cook 5 minutes more and check again. Stir in the spinach a handful at a time until it wilts into the broth. 6. Finish with lime and season. Turn off the heat. Add the juice of half a lime, stir and taste. Season with salt and black pepper, and add more lime if desired. Spoon into bowls and garnish with optional cilantro or chili flakes.