1 tsp olive oil
1 medium onion, chopped
4 cloves garlic, minced or pressed
2 cups cooked chickpeas, rinsed if canned
1/2 cup artichoke hearts (not marinaded), chopped (I cut sliced them in 1-cm slices and then halved them) (around 3 hearts)
1/4 cup sun-dried tomatoes, soaked in boiling water for 10 minutes, then thinly sliced
2 tbsp vegetable broth or water
1/4 tsp salt, or to taste
fresh ground pepper, to taste
2 tbsp lemon juice (half a lemon)
1 tsp fresh rosemary, minced (or 1/2 dried rosemary)
1/4 tsp dried basil
1/4 tsp dried oregano
4-8 cups baby spinach, or your favourite leafy green