In a large pan, heat the oil over medium-high heat. Add chopped onions. Stir frequently, until the onion is softened and starting to brown.
Next add the chickpeas, cumin, coriander, cinnamon, Ms. Dash Seasoning (optional), salt, and pepper; stir and cook for 60 seconds to fully coat and toast the chickpeas.
Then you are going to add the vegetable broth, coconut milk, and turmeric powder. Bring the mixture to a boil, then reduce the heat to medium-low.
Simmer the vegan chickpea curry for about 10 - 15 minutes till liquid in the skillet has reduced and thicken.
Once chickpea curry has thicken, add the tomatoes, spinach, cilantro, and squeeze lime. Continue to cook, stirring occasionally, for about 2-3 minutes until spinach has wilted down.
Serve hot with your tomato soup!