Greek-style chickpea casserole
Wash the spinach thoroughly under running water, and remove any tough stems. Drain well, then cut into shreds.
Heat the butter in a heavy saucepan, and sauté the spinach and garlic, stirring, for 4 minutes. Add the chickpeas, cheese and cinnamon, and season with salt and pepper. Toss over a gentle heat for 2 minutes.
Add the tomatoes and crème fraîche, and heat through, tossing and stirring. Serve hot.