Place the sweet potatoes into boiling water and simmer until nearly cooked.

Meanwhile heat the oil.

Add onions and sauté 2-3 minutes, or until they begin to soften.

Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.

Add tomatoes, and the chickpeas, stir well.

Add water and raise heat up to a strong simmer for two minutes.

Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.

When all the spinach is added to the pan, cover, and simmer until just wilted, about 3 minutes.

Add the par-cooked sweet potatoes and stir to coat.

Simmer for another 5 minutes.

Garnish and serve.