Finely chop onions, garlic, ginger and chilli and sauté in a wok with the ghee. Peel the sweet potato and cut into cubes. Wash the spinach and chickpeas. Add the sweet potato and dust with the spices. Let it sweat gently until it smells wonderful.
Add the vegetable stock and coconut milk and bring to the boil. When the sweet potato is done, add the chickpeas and spinach. Season to taste with lemon juice, cane sugar, salt and pepper. Serve with fresh coriander, cashews and coconut flakes, if you like.