In a large non-stick skillet, cook the spinach with two tablespoons of water until just wilted. Transfer to a bowl.

Heat a teaspoon of olive oil, then add the garlic. Sweat it for about five minutes over very low heat. Add the almonds, spices, and salt. Stir and cook about three more minutes until the almonds are golden. Add to the spinach.

In the skillet, sauté the onion and pepper. Add chickpeas, tomato sauce, and ½ cup water. Simmer about ten minutes.

Add the almond mixture and wilted spinach to the chickpeas, and simmer another five minutes. Taste and adjust seasonings, adding more cayenne if you like spicy.

Serve over rice or with crusty bread.