Sweet Potato and Chickpea Coconut Curry

coconut oil (olive oil may be substituted)

medium/large sweet Vidalia or yellow onion, diced small

garlic, finely minced or pressed

to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

ground coriander

medium/large or 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (about 3 cups, diced)

to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

low-sodium broth (vegetable or chicken) or water (I used water)

kosher salt, or to taste

freshly ground black pepper, or to taste

chickpeas, drained and rinsed (I used no-salt added)

coconut milk (I used lite; full-fat will deliver a richer/thicker result)

about 3 cups fresh spinach leaves

lime juice

soy or fish sauce, optional and to taste

brown sugar, optional and to taste

fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving