Heat coconut oil in a large pot over medium heat. Add onions and stir until soft. Add ginger, garlic, yams, and chickpeas, and spices, and sauté for a few minutes until potatoes start to soften (about 5-8 minutes).
Add veggie stock, and bring to a boil over high heat. Once boiling, turn heat to low, and let simmer for 15-20 minutes.
Add coconut milk, stir and let heat through. Turn off heat. Add spinach and basil, and mix to combine all the ingredients. Serve on top of rice, with cilantro, more basil, and some chilli oil.