This recipe is pinched from Claudia Roden's The Book of Jewish Food, and will be Middle Eastern.
1 tin chick peas, cooked (you should be able to find something that tells you what that is in dry chick peas)
1 onion, thinly sliced
1 bag fresh spinach
A few fresh tomatoes, chopped, or a tin of tomatoes, according to taste
Extra virgin olive oil
Sauté the onions, add the tomatoes, then when they're both cooked, add the spinach and chick peas and cook for a few minutes more, just until the spinach wilts. Lovely on rice.
I also like chick peas in salad. Add chopped carrot and tomato, perhaps some tofu (a white cheese may work here), and various bits and bobs such as olives, sundried tomatoes, raisins, artichoke hearts, whatever you fancy really. Olive oil and lemon juice dressing.