Heat olive oil in a large skillet over medium heat. Add diced onions and cook until they're translucent, about 3-4 minutes.

Toss in the minced garlic and cook for another minute until fragrant. Keep an eye on it – garlic can burn quickly!

Add the drained chickpeas to the pan. Using a potato masher or fork, gently mash about half the chickpeas. This creates a nice mix of textures and helps the seasonings stick better.

Sprinkle in the turmeric, cumin, black pepper, and salt. Stir everything together well – the turmeric will give it that lovely golden color.

Add the chopped spinach and cook until it wilts, usually about 2-3 minutes. If the mixture seems dry, add a splash of water or more olive oil.

Taste and adjust seasonings as needed. If using nutritional yeast, sprinkle it on now and give everything a final stir.