In a large skillet or pot, heat olive oil over medium heat. Add chopped onion, salt, pepper, and smoked paprika. Cook for 4–5 minutes, until the onion is soft and golden.

Stir in the minced garlic and sun-dried tomatoes. Sauté for another 2 minutes, letting the flavors bloom.

Pour in the chickpeas and coconut milk. Stir well to coat. Bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to thicken slightly.

Turn off the stove and add chopped spinach and stir until wilted.

Squeeze in the lemon juice and taste — adjust salt or acidity if needed.

Spoon into bowls and top with chopped parsley, cracked black pepper, or chili flakes if you like a kick. Serve with crusty bread, rice, or pasta.