Place chickpeas in a bowl. Add bicarb, cover with cold water and soak over- night. Drain and rinse.
Preheat oven to 125°C. Halve the tomatoes and place on a cooling rack. Sprinkle with sugar, salt and pepper, and place in the oven for 1 1⁄2 hours or until they start to dry out and wrinkle.
Place chickpeas in a large pot. Add the whole garlic clove, dried chilli and 3 parsley stalks. Cover with cold water and bring to a gentle simmer. Simmer for 45 minutes, skimming away any scum that floats to the top. Drain.
Soak sultanas in boiling water to plump up. Toast the pine nuts.
Heat avocado oil in a large frying pan. Sauté garlic, chillies and oregano for 2 minutes. Add chickpeas and coat well with oil and spices.
Add tomatoes, lemon juice and zest, white wine and stock. Simmer for 5–10 minutes.
Add spinach and allow to wilt.
To serve: Toss in chopped parsley, pine nuts and drained sultanas. Stir to combine.