Finely chop the onion and garlic. Drain the chickpeas and heat the olive oil in a pan.
Add the onions to the hot oil and sauté until it softens. Add the garlic and stir until it releases its aroma. Then add the tomato concentrate, oregano, and chilli and stir well.
Add the chopped tomatoes and let the sauce cook for about 10 minutes. If the tomatoes are sour, add a teaspoon of brown sugar to balance the taste.
Add the chickpeas to the tomatoes, stir and cook for about 5 minutes. Add the baby spinach leaves and stir until they wilt. At the end, sprinkle with chopped fresh parsley.
While preparing the sauce, heat the oil in another pan and add the frozen nuggets. Fry them for 10-15 minutes over medium heat until golden.
