Whisk the yogurt, mint, minced garlic, salt, and pepper together in a small bowl and set aside to let the flavors meld.

Place the spinach and water in a large microwave-safe bowl, cover, and microwave until the spinach is completely wilted, about 4 to 6 minutes.

Transfer the spinach to a colander and press firmly with the back of a large spoon to remove as much liquid as possible. Coarsely chop the spinach, return it to the colander, and press again—this double-pressing is vital for the texture of the finished dish.

Heat the olive oil and sliced garlic in a large skillet over medium-high heat until the garlic is light golden brown and fragrant, about 2 minutes, watching carefully to ensure it does not burn.

Stir in the coriander and turmeric and cook for about 30 seconds, allowing the spices to bloom in the hot oil until aromatic.

Add the chickpeas and sun-dried tomatoes to the skillet and cook, stirring occasionally, until they are heated through and well-coated in the spice mixture.

Fold in the chopped spinach and cook until just heated through, about 2 minutes. Season with salt and pepper to taste.

Divide the spinach mixture among plates, top each with a dollop of the yogurt sauce, and serve warm with crusty bread to swipe up the sauce.