Tender chickpeas simmered in a spicy, tangy, smoky peri-peri tomato sauce, finished with fresh spinach and topped with a bright, crunchy cucumber-tomato salsa for cooling contrast.
Heat a skillet over medium heat and add the oil. When hot, add onion, garlic, and a pinch of salt; cook 5–7 minutes until the onion starts to turn golden, stirring occasionally.
Add thyme, black pepper, and red bell pepper; cook about 30 seconds.
Stir in tomatoes, another pinch of salt, peri-peri sauce, and tomato paste; cook 6–8 minutes until the tomatoes are jammy, pressing larger pieces and stirring occasionally.
Add chickpeas, another pinch of salt, and water; mix, cover, and simmer about 10 minutes or until the sauce thickens and chickpeas absorb the flavor.
Fold in spinach; taste and adjust salt or heat (more peri-peri or a pinch of cayenne). If too spicy, stir in some non-dairy yogurt or cream, bring to a brief boil, then turn off heat.
Make the salsa: In a bowl, combine cucumber, cherry tomatoes, salt, black pepper, lemon juice, and cilantro; toss well.
Serve the peri-peri chickpeas hot, topped with the cucumber-tomato salsa and garnished with pepper flakes, hemp or sesame seeds, and a dollop of non-dairy yogurt or cream if desired.