In a large sauce pan, toss the diced onion with the olive oil and salt. Saute over medium heat until the onion is softened and transparent.

Add the cayenne, black pepper, and tomatoes. Saute for five more minutes, then add the chickpeas.

When the chickpeas have heated through, add the spinach and peanut butter. Stir constantly until the peanut butter is thoroughly incorporated and the spinach is wilted. Serve over rice, garnish with chopped peanuts.