Chickpeas with Spinach

Robin found this oh-so-tasty Armenian dish, traditionally served during Lent, in Arto de Haroutunian's book, "Middle Eastern Cookery"

4 oz. chickpeas, soaked overnight or 15 oz. canned chickpeas.
1 lb fresh spinach, washed and chopped (ready chopped, frozen is too fine but you can chop frozen leaf spinach)
1/2 pint water
4 T. tomato purée
2 oz. butter
1 t. salt
1 t. sugar
1/2 t. black pepper
1 T. cumin.

Drain chickpeas if using canned.  Other wise wash, boil, simmer for 45 minutes to 1 hour until tender.  Strain.  Remove skins if you have the patience.  I just use them "as is".  Put spinach and chickpeas in a saucepan with all ingeredients.  Stir, boil, then simmer 30-40 min. until water has evaporated.  Can serve warm or chilled.