Heat the oil in a Dutch oven or large pot over medium heat. Add the onion and cook for 5 minutes, until soft.
Stir in the garlic, cumin, paprika and oregano and cook for 1 minute, until fragrant.
Add the chickpeas, crushed tomatoes, broth and salt. Bring to a boil.
Reduce the heat and simmer, partly covered, for 20–25 minutes, stirring now and then, until thickened.
Mash a few of the chickpeas against the side of the pot for a thicker stew. Stir in the spinach and cook for 1–2 minutes, until wilted.
Stir in the lemon juice, taste and add more salt if needed.
