*Note: The amount of chickpeas, spinach, and even tomatoes ultimately come down to personal preference. We prefer this dish to be heavy on the spinach but feel free to experiment with the different amounts (even the spices) and see what works best for you.

Once all of your mise en place is ready, preheat the oven to 350°F (175°C).

To cook the dish, heat a large fry-pan over medium heat. Once hot, add 2 tablespoons of the oil, followed by the onions and a good pinch of salt. Let the onions cook until they become soft and translucent — about 5 to 8 minutes.

Once the onions have become soft and translucent turn down the heat and add the garlic (and touch of oil, if needed). Let the garlic cook for 30 seconds or so and then add the spices. Stir to combine the mixture and then add the tomatoes and spinach.

Next, add the stock and simmer the mixture until the spinach becomes wilted and cooked through.

Lastly, add the chickpeas, a bit of salt and pepper. If the mixture looks quite dry, add a bit more oil and/or stock and then bring to a gentle boil. Note: For a thicker final consistency, mash some of the chickpeas until they have a rough mashed-potato like consistency.

Next, cover the pan with a lid (or a piece of foil) and place into the oven and let cook for 20 to 30 minutes, or until the chickpeas have completely softened and the liquids have reduced down and started to concentrate. Stir the mixture halfway through — and if needed, remove the foil to allow the liquid to evaporate a bit more.

Once done, add the sherry vinegar and taste for seasoning. If desired, drizzle the top with a bit more olive oil and serve with bread and/or your favorite sides.