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Starting with the braised chickpeas, place all the ingredients in a large saucepan and cover with water.
Bring to the boil, then reduce to simmer for an hour.
Remove from the heat and strain, saving 1L of the braising liquid.
Discard the cooked garlic, vegetables and bay leaves.
Heat olive oil in a large saucepan over medium heat.
Add onions and sliced garlic, and cook until translucent and starting to caramelise.
Add turmeric powder and toum and stir for 2 minutes.
Add the chickpeas and spinach and stir until the spinach has wilted.
Add the reserved chickpea stock and bring to the boil.
Simmer until reduced and thickened.
Add the tomatoes and cook for 5 minutes, or until they start to break down.
Remove from the heat, stir in lemon juice, a good pinch of salt and the pine nuts.
For the zhough, place all the ingredients in a food processor – or use a mortar and pestle – and blitz until a paste is formed.
If needed, add a little water to thin it down.
Place the braised chickpeas into a serving dish and drizzle the zhough generously over the top.
Add a spoonful of plain Greek yoghurt to serve, for extra sourness.