Start the tomato chickpeas: Set a large deep skillet on the stove over medium heat.

Add the olive oil to the skillet and let it heat for about 30 seconds.

Add the chopped onion and 1/2 teaspoon of the salt to the skillet. Cook for 5 minutes, stirring now and then, until the onion is soft and lightly golden at the edges.

Add the sliced garlic and red pepper flakes to the skillet. Stir for about 30 seconds, just until the garlic smells fragrant.

Add the tomato paste to the skillet. Stir it into the onion mixture and cook for 1 minute, until it looks a shade darker.

Put the drained chickpeas into the skillet. Stir for 1 minute so the chickpeas get coated in the tomato paste and oil.

Pour the crushed tomatoes and 1/2 cup water into the skillet. Stir well and scrape the bottom of the pan so nothing sticks.

Bring the mixture to a gentle bubble, then lower the heat to medium-low. Simmer for 8 to 10 minutes, stirring once or twice, until the sauce looks slightly thicker.

Add the baby spinach to the skillet a handful at a time. Stir after each addition until the leaves wilt into the sauce, then keep the skillet over low heat.

Make the polenta: Put 4 cups water and 1 teaspoon of the salt into a medium saucepan. Set the saucepan over high heat and bring the water to a boil.

Lower the heat under the saucepan to medium. Slowly pour the instant polenta into the boiling water while whisking so lumps do not form.

Cook the polenta for 4 to 5 minutes, whisking often, until it is thick and smooth and no longer tastes gritty. Take the saucepan off the heat.