Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and saute until soft and translucent, about 5 minutes. Add the garlic, ginger, and jalapeño pepper and cook for 1 minute, then add the curry powder, ground coriander, cayenne pepper, and 1 teaspoon of salt. Let cook for 30 seconds.
Add the chickpeas, diced tomatoes, cashew milk, and vegetable broth and bring to a low boil. Turn the heat to low and simmer uncovered for about 10 minutes, or until the tomatoes are softened and breaking down.
Add the spinach in batches, letting it wilt to fit before adding more. Once all spinach is added let simmer for 5 to 10 minutes or until spinach is very tender and flavors have melded. Turn off heat and add in lemon juice. Taste and adjust salt or lemon juice as desired. Serve garnished with minced chili peppers, cilantro, lemon wedges on the side for extra citrus, and basmati rice.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.