Combine yogurt, lemon zest, lemon juice in a bowl and season with salt and pepper. whisk and add 1-2 tbsp of water to achieve more of a dressing consistency (this is optional).
Set aside for serving.
Heat 1 tbsp of oil in a dutch oven over high heat until shimmering.
Add spinach, 1 t handful at a time, and cook stirring constantly until wilted. About a minute or two.
Transfer spinach to a colander and squeeze to remove excess liquid. Do this until all spinach is cooked.
Wipe pot dry. Add remaining 2 tbsp of oil and garlic and cook over medium heat until garlic becomes fragrant.
Next add chopped onions and saute until translucent, about 6 minutes.
Add spinach and toss to coat with the garlic / onion oil.
Remove from heat and salt and pepper to taste.
Transfer spinach to a serving platter, drizzle with yogurt and sprinkle with dukkah. Serve
Dukkah:
adjust one rack to middle position and heat oven to 400 degrees.
Toss chickpeas w/ oil and spread in a single layer on rimmed baking sheet.
Roast until browned and crisp, 40-45 minutes stirring every 5-10 minutes. Cool completely.
Process chickpeas in food processor until coarsely ground, about 10 seconds. Transfer to bowl.
Pulse pistachios and sesame seeds in food processor until coarsely ground, 15 pulses.
Transfer to bowl of chickpeas.
Process coriander, cumin and fennel seeds in food processor until finely ground, 2-3 minutes. Transfer to bowl of chickpeas, pistachios and sesame seeds.