Simmer chickpeas, including liquid, with red pepper flakes and 2 crushed garlic cloves in a boiler for about 20 minutes.

Drain thawed spinach, reserving the liquid.

In a large skillet, heat peanut oil.

Add cardamom pods and cook for about a minute (until the pods pop).

Add thinly sliced onions, chopped garlic and chopped ginger and saute until the onions are translucent.

Add spinach, then cinnamon and coriander.

Reduce heat and simmer gently for about ten minutes, adding reserved spinach liquid as needed to keep the mixture moist.

Slice polenta.

Grill polenta in a dry skillet or stovetop grill.

Drain chickpeas and add to the spinach mixture.

Place two slices of polenta on each plate.

Use a slotted spoon to drain the spinach and chickpea mixture, and top each slice of polenta.

Serve immediately.