Heat 2 Tbsp olive oil in a Dutch oven over medium-high heat. Add onion and sauté 2 minutes. Turn heat to medium-low and add ginger, then cook for 3 minutes more. Now add garlic and cook for 1 minute, then add turmeric and salt and cook 30 seconds to bloom the spice.

Add mushrooms to the pan along with about 1 cup of the chicken broth and cook 5 minutes. As the mushrooms cook, continue to scrape up the brown bits in the bottom of the pan. Pour broth, chickpeas and cauliflower into pot and bring to a boil over high heat. Then reduce heat to medium-low and cook about 10 minutes until cauliflower is tender.

Stir chopped spinach into Dutch oven and cook 1 minute until spinach is bright green. Finish by stirring in chipotle powder and lime juice. Yum!