In a large bowl, combine chickpeas and water to cover by 3 inches. Let stand for 8 hours. Drain.
In a 12-inch cast-iron skillet, heat oil over medium heat. Add onion and garlic; cook until tender, about 5 minutes. Add broth, and bring to a boil. Stir in chickpeas. Reduce heat, cover, and simmer for 2 hours.
Preheat oven to 350°.
Stir curry powder into chickpeas; stir tomatoes into chickpeas. Transfer skillet to oven.
Bake, uncovered, stirring once, until chickpeas are tender, about 1 hour. Remove from oven. Stir in spinach in batches until wilted. Serve with chutney and French bread. Garnish with pepper, if desired.
Notes
*We used Camellia® Brand.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/braised-chickpeas-tomatoes/