Heat 2 tablespoons of extra virgin olive oil in a large broiler-safe sauté pan over medium-high heat. Add 1 diced red onion and sauté for about 5 minutes, until the onions are translucent and fragrant.

Lower the heat slightly and stir in 3 minced garlic cloves along with 1 teaspoon of fine sea salt. Cook for 1-2 minutes, allowing the garlic to become fragrant without burning.

Stir in 400g of passata, 1 cup of vegetable broth, 2 dried bay leaves, 1 tablespoon of dried oregano, and a pinch of ground cloves, allspice, and cayenne to taste. Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes.

After simmering, add 2 cups of cooked chickpeas to the bubbling sauce, stirring gently. Leave the pan uncovered and continue to cook for another 10-15 minutes.

Position an oven rack 4 inches below the broiler and preheat your oven. Use this time to gather your ingredients for the next steps.

Remove the bay leaves and fold in 2 cups of baby spinach, cooking just until wilted, about 2 minutes. Stir in the juice of half a lemon and optional sugar, taste, and adjust with additional salt and pepper as needed.

Sprinkle 200g of crumbled feta cheese evenly over the top of the casserole. Place the skillet under the broiler for approximately 5 minutes.

Finally, remove the pan from the oven and let it cool. Garnish with chopped flat-leaf parsley.