Heat oil in a large pan over med-high heat. Add onion and cook for 5 mins. Add the garlic, ginger, sun-dried tomatoes, lemon zest, and chilli.
Add the chickpeas and cook over high heat for a few mins until they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice. Bring to a simmer, then reduce heat and cook for 10 mins. Taste and add more salt and lemon juice, if necessary.
Serve hot over roasted sweet potatoes, with coriander.