Chickpea and spinach gratin

Soak the chickpeas overnight in cold water. Drain and tip them into a deep pan. Cover with fresh water and bring to the boil. Scoop off the froth that rises to the surface, then turn the heat down so that the water simmers merrily. Leave them to cook, watching the water level carefully and topping it up from time to time. When they are tender, after about 45-60 minutes cooking, drain. Preheat the oven to 180C/gas 4. Warm the olive oil in a roasting tin or large cast-iron casserole over a moderate heat, then add the onion and garlic. Leave them to cook, with the occasional stir, until the onion and garlic have softened and taken on a little colour. Expect this to take a good 15 minutes. Stir in the flour. Meanwhile, wash the spinach thoroughly, then, while it is still wet, steam in a covered pan for 2 or 3 minutes until the leaves have relaxed. Drain and squeeze the moisture out. Pour the drained chickpeas, stock and cr?me fra?che into the onions, season with salt and freshly ground pepper, then turn up the heat and bring almost to the boil. Add the spinach, pulling it into pieces as you go, then stir and tip everything into a large baking dish or roasting tin. Strew with the grated cheese and breadcrumbs then cook for 45 minutes or so until a golden crust has formed. Serve in deep bowls to hold the juices.