Chickpea Curry with Sweet Potato

Heat oil in medium saucepan over medium heat. Add garlic and ginger. Stir fry for 30 seconds, stirring constantly.
3 tablespoons coconut oil, 1 tablespoon garlic, 1 tablespoon ginger
Add coriander and cumin and stir until fragrant, about 15 seconds.
1 tablespoon ground coriander, 1 tablespoon ground cumin
Add onions and chile peppers. Stir often, until onions begin to darken, about 10 minutes.
1 medium onion, 2 serrano chiles
Add sweet potatoes and cook, stirring constantly so that the onions don't stick. Add a little bit of water if necessary.
½ pound sweet potatoes
Add tomatoes, salt, garam masala, and cayenne pepper. Stir for 30 seconds.
14 ounces diced tomatoes, drained, 1 teaspoon Kosher salt, 1 teaspoon garam masala, ½ teaspoon cayenne pepper
Add the water and chickpeas. Bring to a simmer, then cook, partially covered, for 15 minutes, stirring occasionally. The sweet potatoes should be easy to pierce with a fork, but not mushy.
1 cup water, 30 ounces chickpeas, drained and rinsed
Meanwhile, in a small bowl, combine lemon juice and fenugreek (if using). Set aside.
1 tablespoon fresh lemon juice, ½ teaspoon dried fenugreek leaves
Add spinach to the chickpea mixture and cook until it wilts, stirring occasionally.
2 cups fresh baby spinach
Remove from heat and stir in lemon juice (and fenugreek, if using). Serve immediately.