Bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket.

Add diced sweet potatoes to the steamer basket, cover, and cook until just tender, about 20 minutes.

In a separate large saucepan, combine chickpeas, diced tomatoes, and 1/2 cup of water.

Bring the mixture to a simmer over medium heat.

Add fresh spinach to the simmering mixture, cover, and cook just until wilted, about 3 minutes.

Stir in the steamed sweet potatoes, fresh cilantro, green onions, curry powder, ground cumin, ground cinnamon, and salt to taste.

Ensure all ingredients are well combined.

Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 minutes.

Serve hot.