Warm 2 tablespoons olive oil in a large pot, then add 1 large onion (chopped) and fry it for 3 minutes stirring often.Add 4 cloves garlic (pressed or grated), 1 teaspoon ground cumin, 1 teaspoon ground coriander, and fry for 1 more minute.
Add 2 cans (15-ounce each) chickpeas (drained), 2 cups vegetable stock, 1 pound spinach, 1 teaspoon salt, and ¼ teaspoon black pepper. Stir and let simmer partly covered for 20 minutes.
Taste and adjust for salt, then serve on boiled rice or next to warm pita breadtopped with 2 tablespoons pine nuts lightly toasted on a pan 1 lemon cut into wedges.
Optionally, you can top with yogurt tahini sauce, or plain, Greek, or non-dairy yogurt.