Heat 2 tablespoons of extra virgin olive oil in a large sauté pan over medium-high heat. Add 1 diced red onion and sauté until translucent, about 5 minutes. Stir in 3 minced garlic cloves and a pinch of fine sea salt, cooking for an additional 1-2 minutes until the garlic is fragrant.

Pour in 1 cup of passata or crushed tomatoes and 1 cup of vegetable broth into the pan along with 2 bay leaves, 1 teaspoon dried oregano, a pinch of ground cloves, ½ teaspoon allspice, and ¼ teaspoon cayenne pepper. Bring the mixture to a boil, then cover and let it simmer for 20 minutes.

Stir in 2 cups of rinsed and drained chickpeas into the sauce. Allow to cook uncovered for 10-15 minutes, stirring occasionally, until the liquid reduces.

Position your oven rack about 4 inches from the broiler and preheat. Remove the bay leaves and fold in 6 ounces of baby spinach. If desired, mix in 1 tablespoon of cane sugar and 2 tablespoons of lemon juice.

Crumble 4 ounces of feta cheese over the top of the chickpea bake and broil for about 5 minutes until the cheese melts and turns golden brown.

Remove from the oven and garnish with chopped flat-leaf parsley. Serve hot, ideally with warm pita bread or crusty sourdough.