Espinacas con garbanzos

adapted only slightly from one of my favorite food blogs, Lobstersquad

1 small onion
1 clove garlic
1/2 cup tomato sauce ( tomate frito, without corn syrup or dubious stuff, please. Just add a bit of sugar if you like) - I used most of a can of muir glen organic whole tomatoes, whizzed around in my food processor until sauce-like
1/2 tsp of cumin, or to taste
400 gr. fresh spinach
1 can chickpeas, drained
sherry vinegar
Tabasco or dried chili
salt, pepper, olive oil, lemon juice

In a biggish pan hat has a good lid, sautee the onion in olive oil, and when it´s transparent, add the minced garlic and cumin. Let it cook for a minute, until it´s fragrant.
Now add the spinach, tomato, and drained chickpeas.This is a messy procedure, as the spinach takes up a lot of room, but it will collapse quickly, so just move it around, clamp the lid, and after a minute, shake it around. The idea is that the liquid the spinach gives out is soaked up by the chickpeas, so there´s no sogginess. In no more than five minutes, it will be dark green and soft, but very juicy. Taste for salt and cumin, add a splash of Tabasco, vinegar or a squirt of lemon juice, and you´re in business.
It tastes better lukewarm, so try not to be greedy.