Bake the sweet potatoes for 20 minutes on a baking tray. Spray with oil spray or lightly brush with oil before baking.
Heat up a couple of tablespoons of oil over a medium heat. Fry the onion for 5 minutes until they start to brown. Add garlic, ginger and chilli.
Sprinkle in the spices and stir well for 1 minute.
Pour in the coconut milk, then bring up to a simmer and add the peanut butter. Stir until it melts in.
Add soy sauce and chickpeas, then simmer for 15 minutes.
Squeeze in lime juice, optionally add the sugar and then stir in the baked sweet potatoes.
Wilt in the baby spinach and stir through. This should take around one minute. Remove from the heat with rice.