Crisp spinach with chickpeas

Put a large saucepan on a high heat, add the spinach, parsley, oregano and a third of a teaspoon of salt, and leave to wilt, stirring frequently, for 10 minutes, until the leaves start to stick to the bottom of the pan. Turn down the heat to medium-low and gradually pour in the oil, stirring as you pour and scraping the browned leaves from the base of the pan. Leave to cook for another 25 minutes, stirring occasionally, until the greens are dark, then stir in the chickpeas and fry gently for 10 minutes more, stirring now and then, until the chickpeas are just starting to brown but are still soft inside. Add the garlic, fry, stirring occasionally, for a final five minutes, then spoon into a shallow bowl and serve.