A cozy one-pot casserole of chickpeas simmered in a Mediterranean-spiced tomato stew, brightened with lemon and spinach, then finished under the broiler with a golden, tangy feta crust.
Heat olive oil in a large broiler-safe sauté pan or skillet over medium-high heat.
Add diced red onions and sauté until translucent, about 5 minutes; reduce heat to medium.
Stir in minced garlic and fine sea salt; cook, stirring frequently, until fragrant, 1 to 2 minutes.
Add passata, vegetable broth, bay leaves, dried oregano, ground cloves, allspice, and cayenne; stir to combine.
Cover with a lid, bring to a boil, and cook for 20 minutes to develop flavor.
Stir in cooked chickpeas; simmer uncovered, stirring occasionally, until the mixture reduces by about one-third, 10 to 15 minutes (reduce heat if splattering).
Position an oven rack so the top of the pan will be about 4 inches from the broiler; preheat the oven to broil.
Remove bay leaves. Stir in baby spinach and cook until wilted, about 2 minutes.
Stir in sugar and lemon juice; season with additional salt and black pepper to taste.
Crumble feta evenly over the top.
Broil until the cheese is golden brown, about 5 minutes, watching carefully.
Garnish with chopped flat-leaf parsley and serve hot with bread, pita, or over rice.