In a large nonstick skillet, heat the oil over medium heat and cook the onion until softened, 3 to 4 minutes.
Add the garlic, cumin, chile, chickpeas, and ⅓ cup water.
Bring to a boil; then add the spinach and cook, stirring until the spinach is wilted and tender, 6 to 8 minutes.
Add the vinegar, salt, and pepper.
Stir to combine.