Step 1

Trim the spinach: Cut off tough stems and coarsely chop the leaves. Wash the fresh spinach by submerging it in a large basin of cold water and then either draining very well or spinning dry in batches in a salad spinner.

Step 2

Heat the olive oil in a wide pot and cook the onions until wilted and starting to turn lightly brown, about 10 – 12 minutes. Add the chopped garlic and ginger and cook for a minute, stirring. Stir in the cumin and give it a swirl or two to bring out its aromas.

Step 3

Add the spinach, in batches if necessary. As soon as it wilts, add the drained chickpeas. Cook all together for about 5 – 7 minutes, until warmed through. Season with salt and lemon juice and stir in the lemon zest.

Step 4

Serve with additional extra virgin Greek olive oil drizzled over the top.