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Build Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Sauté 1 medium onion for 3 minutes. Add 2 cloves garlic and 1 inch fresh ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, and 1 teaspoon turmeric, and cook 1 minute to toast the spices until fragrant.
Add Chickpeas and Veggies: Add 1 can chickpeas (rinsed), 1 can coconut milk, 1½ cups chicken broth, 1 large zucchini (diced), and 1 small broccoli head (cut into florets). Season with 1 teaspoon salt and black pepper, then simmer for 15 minutes, stirring occasionally, until the veggies are tender-crisp.
Finish with Greens: Stir in 1½ cups frozen peas and 3 handfuls spinach and cook 5 more minutes until the peas are tender.
Taste & serve: Turn the heat off, stir in the zest and juice of 1 lemon then taste and adjust for salt. Serve in a bowl with rice, a dollop of Greek yogurt, fresh herbs, and 1 handful toasted cashews.