In a large pot, heat a splash of oil over medium heat. Add onion and sauté for 3-4 minutes until translucent. Stir in garlic and ginger, cooking for 1-2 more minutes until fragrant.

Sprinkle in curry powder, turmeric, and cumin, stirring for 30 seconds to toast the spices. Add diced bell peppers and cook for another 2-3 minutes until they soften slightly.

Pour in the canned chickpeas, mix well, and cook for 2-3 minutes to meld the flavors.

Slowly pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer and bubble for 5-7 minutes.

Fold in spinach and let it wilt for about 3 minutes. Keep simmering on low heat to deepen the flavors.

Adjust seasoning, then serve warm in bowls, garnished with cilantro and lime wedges.