Preheat oven to 180 Celsius.
Melt butter in a frying pan; add the onion and sauté gently for 5 minutes.
Add brown sugar, spices and vinegar. Cook a further 10 minutes or until onion is very soft. Cool.
In a bowl pour boiling water over the spinach and remove when just wilted. Refresh under cold water. Drain. Squeeze out excess moisture and chop coarsely.
Whisk eggs and cream until well combined, add onion mixture, spinach, chickpeas and coriander.
Season with salt and freshly ground black pepper. Mix well.
Line a 25 x 15 cm ceramic ovenproof dish with baking paper. Pour in mixture.
Bake for 35 - 40 minutes or until set and golden.
Cool Frittata before serving. Turn out, cut into squares or triangles.
Optional - Top with pesto of your choice | Semi soft tomato | Olive Tapenade