Preheat the oven to 350F/180C and prepare a large casserole dish if your skillet isn't oven proof or large enough. Otherwise, you'll need the lid for your skillet.

Heat the olive oil and red pepper flakes over medium high heat. Saute the onions until they soften and begin to change color. Stir in the ground cumin and dried oregano, making sure to coat the onions.

Reduce the heat to medium and add the spinach a large handful at a time. Stir and let it wilt before adding more. Add a little more oil or some water to the pan if it's getting too dry.

Pour in the crushed tomatoes and lemon juice, then stir to combine everything and distribute the onions.

Next add the rinsed chickpeas. Add more water if needed. Let the whole thing simmer quietly for a few minutes, being mindful of the heat so you don't splatter tomato all over the stove (not that it's ever happened to me...)

Taste the tomato gravy and adjust the seasoning to suit.

If using an ovenproof skillet, nestle the block of feta into the gravy. Transfer to the oven and bake for 20 minutes or until the feta is soft and more or less spreadable. Feta keeps its shape, so use a fork to test.

If using a casserole dish, transfer the chickpeas and tomato gravy to the casserole and spread evenly. Nestle the block of feta into the gravy, then transfer to the oven and bake as directed above.

If cooking on top of the stove, adjust the heat so the gravy is at a simmer, then put the feta into the skillet. Put the lid on and cook, covered, for 20 minutes or until the feta is soft. Keep an eye on the liquid and add more if needed.

Serve with lots of bread and lemon wedges.