Heat the olive oil over medium heat in a large skillet. Add the garlic, onion, carrot, celery, and pepper flakes. Cook for 4 minutes, or until softened and translucent. Deglaze the skillet with the wine and reduce completely.
Add the chickpeas, spinach, and water. Cook for 20 minutes, adding more water if the pan gets too dry. In the last few minutes of cooking, stir in the parsley. Coarsely mash the mixture with a potato masher and remove from the heat.
Cut the bread into 10 slices, drizzle with the oil, and toast on a grill or under the broiler until nicely charred.
Spread the chickpea mixture on the bread. Enjoy as is or with any of the toppings mentioned above.