Heat the oil in a skillet over medium-high heat. Add the minced shallot and cook until softened, about 3-5 minutes. Stir in the garlic, tomato paste, and as much crushed red pepper as you'd like, cooking for 1-2 minutes while stirring.

Add the crushed tomatoes and coconut milk, whisking until well combined. Season with salt and pepper to taste.

Stir in the chickpeas and spinach. Bring to a simmer, cover, and cook until the spinach is wilted and the sauce has slightly thickened, about 4-5 minutes, stirring occasionally. Serve.