Chickpeas with Baby Spinach

Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste, and a half teaspoon of salt. Cook, stirring, for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, stock or water, and the cayenne and bring to a simmer. Cover, reduce the heat, and simmer for 10 minutes. Stir in the spinach, a handful at a time, stirring until each addition of the spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground black pepper, taste and adjust the salt and cayenne and serve.