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Heat oil in a large high-sided skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and ginger; cook, stirring constantly, until fragrant, about 1 minute.
Add red curry paste and cook, stirring constantly, until lightly darkened and vegetables are coated, about 1 minute.
Stir in coconut milk, broth, and salt; bring to a boil over medium-high. Stir in chickpeas.
Reduce heat to medium to maintain a simmer and simmer, stirring occasionally, until thickened slightly, 15 to 20 minutes.
Remove from heat and stir in spinach; stir until wilted, about 1 minute. Stir in lime juice. Serve with cashews, cilantro, and rice.