Nvig (Armenian style spinach and chickpeas)

Continuing with the Armenian theme, I decided to cook up a batch of nvig (or nevik, neeveeg depending on your transliteration), a traditional meat free dish eaten in Armenia during Lent (or all year round for veggies like me!), it's another quick and easy dish that requires very little in the way of preparation. The only requirement is a big enough pan to hold the masses of spinach before it wilts into nothingness.

Ingredients
250 g spinach
1 can of chickpeas
1 small onion (chopped)
2 garlic cloves (chopped)
Olive oil
150 ml water
2 tablespoons tomato paste
1 tsp cumin
1 tsp ground coriander
1 tsp Aleppo pepper 
1/2 tsp sumac
2 sprigs tarragon (chopped - optional)
1 bunch dill (chopped - optional)

1. Fry the onion and garlic until softened
2. Add the spinach and water, you can either add the leaves whole, or chopped. Put the lid on the pan and leave for 5 minutes or so (until the spinach has wilted)
3. Stir in the spices and chickpeas
4. Cover and simmer for 30 minutes
5. Best served at room temperature with plenty of crusty bread (ideally Armenian) or pitta

As an aside, this was the view from my room. Can you imagine waking up to Mount Ararat every morning?