In bowl, mash half of the chickpeas; add remaining chickpeas, lime juice, Adobo seasoning and turmeric, tossing well.
Heat oil in large skillet set over medium heat; cook Serrano ham, green onions and garlic for 3 to 5 minutes or until softened and starting to brown.
Stir in chickpea mixture and chipotles (if using). Cook for 2 to 3 minutes or until well coated. Stir in spinach; cook for 2 to 3 minutes or until starting to wilt. Serve with corn tortillas or whole wheat toast (if using).