Spanish chickpea and spinach stew

Ingredients

• ½ tsp salt
• black pepper, to taste
• 2 tbsp / 30 ml oil (I used olive oil)
• 3 garlic cloves, finely chopped
• 3 tsp cumin (ground)
• 1 medium red onion, finely chopped
• 1½ tsp smoked paprika (ground)
• ¼-½ tsp cayenne pepper or hot chilli powder
• 2-3 tsp brown sugar
• 2 x 400 g tins of peeled plum tomatoes
• 1 tbsp of tomato paste
• 1½ cups of cooked chickpeas
• 200 g of spinach
• a handful of almond flakes, toasted
• fresh parsley, chopped (optional)
• cooked rice (I used brown), to serve with