Once the chickpeas finish cooking, set them aside.
Note: you can cook the spinach in the same skillet you cooked the chickpeas in, but the chickpea remnants in the pan will then be in the spinach. If this bothers you, clean the skillet out first, or use a different pan to sauté the spinach.
Add the spinach and olive oil to the skillet. Turn the heat on to medium, then pour the broth mixture over the spinach.
Once the spinach begins to wilt down, use a spatula to toss the spinach, oil, and broth together.
Let the spinach cook for 4-6 minutes, tossing often. The spinach is done when it has wilted down, turns dark green, and is no longer crunchy. There will still be a little liquid in the pan, and that's good.