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Heat the olive oil in a wide frying pan over medium heat. Add the red onion and cook for 5–6 minutes, stirring regularly, until soft and lightly golden.
Add the garlic and smoked paprika and cook for a further minute until fragrant.
Stir the harissa paste into the pan and allow it to warm through briefly, then add the chickpeas and vegetable stock.
Bring to a gentle simmer and cook for 8–10 minutes, allowing the sauce to reduce slightly and coat the chickpeas.
Lower the heat and stir through the crème fraîche or coconut yoghurt until the sauce becomes creamy.
Add the spinach a handful at a time, stirring gently until just wilted.
Finish with the lemon juice and zest, season well with salt and black pepper, and remove from the heat.
Serve with extra yoghurt, chilli oil, and fresh herbs if desired.