In a large pot over medium heat, add the oil. Sauté the onions, garlic and ginger until the onions are soft and translucent.
While the onions are sautéing, take 1 cup of the broth, and mix it with the peanut butter until smooth (an emersion blender makes quick work of this step). Set aside.
Add in the chili powder, paprika and red pepper flakes to the pot and heat for 1 minute, stirring constantly.
Add in the red pepper, sweet potato, tomatoes with their juices, remaining broth, plus the broth with peanut butter. Mix to combine.
Add the turkey breast. Put the lid on the pot and bring to a simmer.
Simmer for 10-15 minutes, stirring occasionally, until the sweet potato is fork-tender and the turkey has cooked through.
Stir in the chickpeas and spinach and cook until the spinach has wilted.
Season with salt and pepper.
Serve with peanuts and cilantro (optional)