In a large saucepan, melt the coconut oil.
Add the onion and saute for about 3 minutes on medium high heat, until they begin to soften and turn translucent.
Add the garlic and ginger and saute for another minute or two.
Add the spices and mix the ingredients until everything is well coated.
Add the sweet potato, tomatoes, coconut milk, broth or water, and salt.
Cover the pan and bring to a boil. Then reduce heat to medium-low and simmer until the sweet potato is tender, about 15 minutes. Halfway through the cooking time, add the chickpeas.
Meanwhile, rinse the quinoa and add to a medium pot with two cups of water. Cover and bring to a boil. Then reduce heat to medium low and simmer until all the water is absorbed.
When the sweet potato is tender, remove from heat and stir in the spinach. Serve with quinoa.