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Peel and dice onion. Drain and finely chop sun-dried tomatoes.
Heat 6 tsp coconut oil in a large pot over medium-high. Add onion and cook 5 minutes, or until translucent. Add garlic, minced ginger, sun-dried tomatoes and red pepper flakes. Cook 2 minutes, stirring frequently. Add chickpeas (drained) and cook 2 minutes more.
Add spinach one handful at a time until wilted, stirring in between handfuls to make room in the pot. When spinach has wilted, add coconut milk, ground ginger and 3 tbsp lemon juice. Season with salt and pepper to taste, then bring to a simmer. Reduce heat to medium-low and cook 10 minutes more. Check seasoning to taste. Freeze if cooking in a batch.
Preheat oven to 425° F (218 °C). Peel and dice sweet potato into 1-inch cubes. Toss in a bowl with 3 tsp melted coconut oil and a pinch of salt. Spread in an even layer on a baking sheet and roast 30 minutes, or until tender. (Alternatively, keep whole, poke with a fork, and cook in the microwave 8 to 10 minutes.)