Heat a large soup pan or dutch oven over medium heat. Add 2 tbsp of olive oil.

Once heated, add yellow onion and saute for 2 minutes.

Add in garlic, ginger, cumin and salt and saute for 1 minute. Lower heat to low.

Add in veggie broth, sweet potatoes, tomato paste, peanut butter, pumpkin, and chickpeas, and stir until well combined.

Let mixture simmer over medium-low heat for 20 minutes or until sweet potatoes are fork tender. 

After 20 minutes, turn off heat and stir in spinach. Let sit for 5 minutes or until spinach as wilted in.

Serve with rice, ground peanuts, and cilantro. Enjoy!