Step 1

Heat oil in a large skillet over medium. Cook shallots, stirring occasionally, until softened and translucent, about 3 minutes. Add spinach, flour, and a large pinch of salt; cook, stirring constantly, until flour is well combined, about 1 minute. Add ½ cup cream and ½ cup water and cook, stirring occasionally, until spinach is thick and creamy, about 4 minutes. Taste creamed spinach and season with more salt if needed.

Step 2

Meanwhile, cook chickpeas, harissa paste, a large pinch of salt, and remaining ¼ cup cream in a small saucepan over medium heat, stirring often, until sauce is clinging to chickpeas, about 5 minutes. Remove from heat and stir in giardiniera; taste and season with more salt if needed.

Step 3

Spoon creamed spinach into a large shallow bowl. Pile chickpea mixture over and top with pickled peppers, then fried shallots.

Step 4

Serve creamed spinach and chickpeas with warm flatbread and lemon wedges alongside for squeezing over.