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In a large skillet, heat a tablespoon of the olive oil over medium heat. Add 1/3 of the garlic, lower the heat and sauté for 1 minute. Pile in 1/3 of the spinach and cook until bright green and slightly wilted. Remove from the pan and set aside. Repeat 2 more times with remaining olive oil, garlic and spinach.
Spoon all of the spinach back into the skillet and stir in tomatoes. Cook for 3 minutes until soft. Add chickpeas, lemon juice and zest and cook 3 minutes more until heated through. Season with salt and freshly ground pepper and garnish with shavings of Parmesan cheese and a drizzle of olive oil.