1. Heat a large deep skillet over medium heat. Once hot, add the ghee or olive oil, swirl to coat, then add the onion. Sauté, stirring frequently, until soft and just lightly browned, 6-8 minutes. Add the garlic, ginger, and all the spices, and continue to cook for 1-2 minutes, stirring frequently.

2. Add the tomatoes and scrape any browned bits from the bottom of the skillet. Simmer, stirring occasionally, for 10 minutes. Add ¾ cup of water and blend the mixture in a blender or with an immersion blender until mostly smooth.

3. Return the mixture to the skillet over medium heat and add the garbanzos and spinach, stir to combine. Reduce heat to maintain a simmer and cover. Cook for 7-10 minutes, until the chickpeas are heated through and the spinach is tender.

4. Remove the dish from the heat and stir in the lime juice and coconut sugar. Serve garnished with cilantro.