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!
Easily swap spinach for kale, cauliflower for broccoli, chickpeas for lima beans…you get the idea!