1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and place the bread slices on top. Set aside.

2. Peel the onion and chop coarsely. Peel the garlic and cut one of them in half – rub the bread with the garlic (both sides) and brush with some oil (also both sides), then chop the garlic coarsely as well. Place in the upper part of the oven and toast the bread until lightly browned – flip the bread so both sides get some heat. When done take it out of the oven.

3. Heat up a large pot with some oil. Add the onion and garlic and sauté until soft and glossy – about 2 minutes. Add the rinsed and drained chickpeas and roast/fry while stirring for 2-3 minutes. When the chickpeas got some color here and there add the harissa paste, mix well and let cook for a minute or so. Add the chunky tomatoes and season with dried oregano, chili flakes (optional), and some salt and pepper. Reduce the heat and let everything cook for about 12-15 minutes. The mixture is ready when most of the liquid has been cooked off. Add the spinach leaves and let them wilt down in the thick sauce for a minute or so. Season with some more salt and pepper if necessary. Remove from the stove.

4. Increase the heat of the oven as much as possible or use the grill option of your oven. Spread the chickpea mixture on the pre-toasted bread. Sprinkle it with the cheese and toast in the upper third of your oven until the cheese has melted and looks golden brown here and there – that can take from 1 to 5 minutes depending on your oven. Keep an eye on the bread because it can also burn quickly. Take it out of the oven and serve it with some sour cream.