Sauté the vegetables

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and bell pepper and cook until softened.
• Stir in the garlic and cook until fragrant.

Build the chickpea mixture

• Stir in the tomato paste and cook briefly.
• Add the chickpeas and pour in the chicken broth.
• Simmer until the liquid reduces slightly.

Add spinach and Boursin

• Add the spinach and stir until wilted.
• Crumble in the Boursin cheese and stir until melted and creamy.
• Season to taste.

Serve

• Spoon into bowls and serve with slices of bread.