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Mix spices: Combine the spices together in a small bowl and set aside.
Mix peanut butter: In a separate bowl, mix peanut butter and water together until uniform.
Cook aromatics: Heat olive oil in a large pot over medium heat. Add onions, garlic, ginger, and a pinch of salt and cook until onions turn translucent, about 3 minutes.
Add tempeh: Use your hands to crumble the tempeh into the pot. Add another pinch of salt and cook, stirring frequently, for 1 minute.
Add spices: Add the spices and stir for 30 seconds.
Deglaze pot: Add a few splashes of vegetable broth to deglaze the pot, scraping the bottom for any stuck pieces.
Add bell peppers and tomatoes: Stir in the bell peppers and tomatoes. If using whole tomatoes, crush them with the back of a large spoon or whatever cooking utensil you're using.
Add chickpeas and broth: Stir in the chickpeas and vegetable broth. Cover and bring to a boil, then reduce heat to medium low and simmer 10-15 minutes.
Stir in peanut butter and spinach: Stir in the peanut butter mixture and spinach, then cover and continue cooking another minute or so until spinach wilts.
Add coconut aminos, lime, cilantro: Turn off the heat. Stir in coconut aminos, lime juice, and cilantro. Taste and add more salt/lime juice as desired.