Heat the oil in a cast-iron or non-stick skillet over medium-high heat. Add the drained chickpeas, onions, tomato, and basil and sauté until softened, about 20 minutes.
Stir in spinach and cook another 5 minutes. Season with salt and pepper to taste.
Notes
Use Swiss chard instead of spinach.
Substitute fresh basil with 1 teaspoon dried.
To make this a quick and easy main dish, sauté pork or chorizo sausage with onions until no longer pink before adding chickpeas and spinach. Like all legumes, it tastes even better the next day!