Melt coconut oil in a large skillet over medium heat. Add shallot and saute until softened then add garlic and ginger and saute until extremely fragrant, 2 minutes. Add red curry paste and saute until extremely fragrant, 2 minutes, then add tomatoes and saute until they begin to break down slightly, 2 minutes. Add coconut milk, chickpeas, coconut sugar (if using), and gluten free Tamari then turn heat up to bring mixture to a bubble. Turn heat down to medium-low then simmer for 8 minutes, stirring occasionally.

Add spinach and cook until wilted, 1-2 minutes, then add a squeeze of fresh lime juice and stir to combine. Let cool and thicken slightly then scoop into bowls over cooked rice and sprinkle with chopped cilantro. Serve with remaining lime wedges.