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Sauté: Heat olive oil in a large broiler-safe sauté pan or skillet over medium-high heat (see note 3). Add onion, sauté until translucent, about 5 minutes. Reduce heat to medium. Add garlic and salt, cook, stirring frequently, until fragrant, 1 to 2 minutes.
Combine and cover: Stir in passata, vegetable broth, bay leaves, oregano, cloves, allspice, and cayenne. Cover the pot with a lid. Bring to a boil and cook for 20 minutes for the flavors to develop.
Simmer uncovered: Stir in the chickpeas. Cook uncovered until the liquid has reduced by one-third, 10 to 15 minutes, stirring occasionally. (Reduce heat if the mixture starts to splatter, but keep mixture actively simmering).
Turn on broiler: Position a oven rack so that the top of the pot will be 4-inches away from the broiler. Turn oven to broil.
Finish cooking: Remove bay leaves. Stir in spinach. Cook until wilted, about 2 minutes. Stir in sugar and lemon juice. Season with salt and pepper, to taste.
Broil: Crumble feta overtop. Broil until cheese is golden brown, about 5 minutes (but watch carefully, broil times vary!). Garnish with parsley and serve hot.