Yam Chickpea Spinach Curry

Name: Yam Chickpea Spinach Curry
Ingredients: 1 15 ounce can chickpeas (unsalted), drained or 1½ cups of cooked chickpeas; 1 large onion, diced; 3 cloves of garlic, minced or pressed; 1 inch of ginger, minced or pressed; 1-2 cups low-sodium vegetable broth; 2 15 ounce cans of diced tomatoes (fire roasted or regular); 1 teaspoon cumin, ground; 1 teaspoon coriander, ground; 1 teaspoon turmeric, ground; salt to taste; 1 cup of yams/sweet potatoes, peeled and diced 2” thick; 2 cups of fresh spinach, packed or 1 cup frozen, drained; ¼ teaspoon garam masala (or to taste)