1In a large sauce pan, saute garlic in olive oil over medium heat until golden.
2Add spices to oil/garlic mixture, let toast for a minute. (Note—spice measurements can be approximated), Next, add the chopped tomatoes, chickpeas and lemon juice. Cover mixture and allow to cook until tomatoes have cooked down to a saucy consistency, about 10 minutes.
3Wash spinach and coarsely chop. Remove chickpea mixture from heat and add spinach. Stir together and serve. Optional—crumble creamy feta or chevre on top.