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Finely chop the red onions and thinly slice the garlic cloves and chilli.
Preheat a large sauté pan over a medium-high heat. Add a shot of oil and tip in the red onions. Season with salt and cook for 4-5 mins before adding the garlic and chilli. Cook together for 4-5 mins.
Pour in the cream and bring to a boil. Once boiling, reduce the heat and let it simmer for a minute or two to reduce the cream slightly. Use a peeler to remove the zest of the lemons in strips. Add to the pan along with the spinach and chickpeas along with the liquid from the jar.
Bring back to a boil and wilt the spinach through the cream. Bubble away for 3-4 mins before finishing with lemon juice and plenty of chopped dill and black pepper.