2: Pour 3 tablespoons olive oil into a large saucepan on medium heat. When good and hot add the onion. Salt, pepper, and cook for 1 minute without colouring.
3: Add 250 g peeled and chopped tomatoes and the leaves from a few sprigs of thyme. Salt and pepper again. Bring to the boil and leave to reduce slightly.
4: Add 125 g tinned (canned) chickpeas...
5: ...then 300 g cooked spinach. Mix and cook just long enough to reheat the spinach.
6: Serve with a little Parmesan grated over the top.
Remarks
You can use pecorino or a mature, dry goat's cheese instead of Parmesan.