Heat olive oil over medium heat in a large skillet with red pepper. Add onion and garlic and cook for 2 minutes.
Stir in tomatoes, chickpeas, cumin, oregano and turmeric with salt and pepper, to taste. Cover and simmer for 10 minutes.
Stir in spinach, cover and cook until just wilted, about 3 minutes.
Adjust seasoning with salt and pepper. Remove from heat and serve hot. Makes great leftovers for a few days.