1. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add diced sweet potatoes, cover and cook until just tender, about 20 min.
2. Meanwhile, in another large saucepan, combine chickpeas, tomatoes and 1/2 cup water. Bring to a simmer over medium heat. Add spinach, cover and cook just until wilted, about 3 minutes.
3. Stir in sweet potatoes, cilantro, green onions, curry powder, cumin, cinnamon and salt to taste until well combined. Reduce heat to low and simmer, uncovered, until flavors have blended, about 5 min. Serve hot.