Cook the onions & garlic. Warm olive oil in a saucepan over medium heat. Add minced onion and cook for a few minutes before adding the minced garlic. Continue to sauté until fragrant.
Add spices, chickpeas & tomatoes. Add the ras el hanout and mix in with the onions & garlic until fragrant before pouring in tomato puree, chickpeas, and water.
Stew chickpeas. Bring the broth to a simmer before adding spinach. Continue to stew for 20 minutes or until the broth has reduced and thickened.
Season to taste & serve. Add salt & pepper to taste before serving with a sprinkle of crumbled feta and/or fresh cilantro (optional).
Enjoy with bread or as is!