Heat the oil in a Dutch oven over medium heat.

Add the onion and cook until softened, 5–7 minutes.

Stir in the garlic and cumin and cook for a minute, until fragrant.

Add the chickpeas, tomatoes, and broth.

Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.

Add the harissa and spinach to the pot and stir until the spinach has wilted.

Remove from heat and season with salt and pepper to taste.

Serve over couscous or rice with lemon wedges.