In a large straight-edge sauté pan, heat the oil over medium heat. When hot, add the shallots, garlic, fennel, carrots, bell pepper, celery, thyme sprigs, and generous pinches of sea salt and pepper. Sauté over medium heat, stirring often, so the vegetables cook, but do not brown or burn, about 10 minutes. Add the chickpeas and mix well. Add some stock, a little bit at a time, so that the vegetables are wet, but the broth isn’t soupy. Add the spinach and toss until just wilted. Taste and adjust seasonings. Bon appétit!