Heat oil in a non stick pan. Slice onion and add and saute. Crush garlic cloves and add and saute for ½ minute. Add spinach, sea salt, cumin powder and chickpeas and saute for 2 minutes.
Add 1 cup vegetable stock and cook for 2 minutes. Strain into a bowl. Cool the solids and grind in a mixer with the remaining cold vegetable stock.
Pour into the pan. Rinse the mixer jar with strained stock and add to the pan and mix well. Heat till it just comes to a boil. Serve piping hot.