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Preheat oven to 350˚F /(170˚C).
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Heat three tablespoons of olive oil and sauté the onions, leek and garlic in a skillet over medium heat just until soft. Remove and set aside. Sauté the spinach over high heat in the same skillet, in batches, just to reduce some of its volume. Remove and set aside.
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In a large, preferably clay, baking dish, combine the chickpeas, spinach, onion mixture, salt, pepper, and enough warm water to barely cover the chickpeas.
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Stir in half the remaining olive oil. Bake uncovered for about 20 minutes to half an hour, until most of the liquid in the pan has been absorbed.
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Slide out of the oven, stir in the remaining olive oil and lemon juice, and tuck the cod pieces into the mixture. Bake for another 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork. Adjust seasoning for salt and pepper. Serve.