Dry saute the onion until translucent

Add the garlic and ginger to the onions and cook until they become fragrant—about a minute.

Add the tomato sauce, vegetables (except spinach), garbanzos, and seasonings and stir to combine. Add enough water or stock to not quite cover the mixture.

Simmer until the vegetables are tender, about 20 minutes. If using an Instant Pot, use the manual setting and cook for 5 minutes, then release the pressure.

Turn down the heat and stir in the spinach (if using) and coconut milk. Continue to cook, stirring, until the whole mixture is hot and the spinach is wilted. Do not bring to a boil.