Heat 2 tablespoons of extra virgin olive oil in a large broiler-safe pan over medium-high heat. Once shimmering, add 2 diced red onions and sauté for 5 minutes until translucent and fragrant.

Lower the heat slightly and stir in 3 minced garlic cloves and ½ teaspoon fine sea salt. Cook for 1-2 minutes until garlic is fragrant and golden.

Incorporate a 24 oz jar of passata or crushed tomatoes and 1 cup of vegetable broth. Toss in 2 bay leaves, 1 teaspoon dried oregano, ¼ teaspoon ground cloves, ¼ teaspoon allspice, and ¼ teaspoon cayenne pepper. Bring to a boil and simmer for 20 minutes.

Add 3 cups of rinsed cooked chickpeas. Cook uncovered for an additional 10-15 minutes until liquid reduces by one-third.

Position oven rack about 4 inches from broiler and preheat to high. Remove bay leaves and fold in 3 cups of packed baby spinach until wilted. Mix in 1 tablespoon cane sugar and juice of 1 lemon.

Sprinkle ⅔ cup of crumbled feta cheese over the casserole. Broil for approximately 5 minutes until feta is golden brown.

Garnish with freshly chopped flat-leaf parsley and serve hot with crusty bread or warm pita.