Drain and rinse the canned chickpeas. Halve the cherry tomatoes and chop the spinach.

Mince the garlic and dice the onion.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the cherry tomatoes, spinach, cumin, paprika, salt, and black pepper. Cook for about 5 minutes until the spinach wilts.

Add the chickpeas and vegetable broth to the skillet. Stir well and let it simmer for 15 minutes.

Remove from heat, stir in the lemon juice and chopped parsley. Serve warm.