Heat a large non-stick frying pan over a medium heat and cook the onion for 5-6 minutes until softened. If needed, add a splash of water instead of oil.
Stir in the garlic and oregano and cook for another minute until fragrant.
Add the tomatoes and crumble in the chicken stock cube. Cook for 5 minutes until the tomatoes soften and begin to break down into a sauce.
Pour in the light coconut milk and stir well.
Add the drained chickpeas and simmer gently for 5 minutes so they absorb all the flavour.
Stir through the spinach and cook until just wilted.
Meanwhile, spread the Parmesan slices on a plate lined with baking paper and microwave for around 30-40 seconds, or until melted and golden. Leave to cool for a minute—they'll crisp up as they cool.
Toast the seeded sourdough.
Serve the creamy chickpeas in bowls, top with the Parmesan crisps and enjoy with the toasted sourdough for dipping.
