Sauté the onion

• Heat a little oil in a frying pan over medium heat.
• Add the onion and sauté until soft and translucent.

Build the base

• Add the garlic and sauté with a splash of broth.
• Stir in the tomato paste and the roasted red peppers.
• Crumble in the Boursin cheese and stir until it melts.

Add the chickpeas

• Add the chickpeas with the remaining broth and stir well.
• Simmer until the chickpeas are hot and the sauce is creamy.

Wilt the spinach and finish

• Stir in the fresh spinach until just wilted.
• Season to taste and top with grated Parmesan.

Serve

• Serve hot with slices of toasted sourdough.