Heat a large pot over medium-high heat and add a splash of water (you can use a tablespoon of oil, if you prefer), the onion and garlic. Sautee until the onions are very soft, adding more water as necessary. Add the diced tomato and sautee until broken down completely, breaking the pieces up with your spoon as they soften. Add the bay leaves and paprika and fry for about a minute, while stirring, to release the flavour.

Dried chickpeas: Add the water and chickpeas. Bring to a boil then reduce the heat to a gentle simmer and cook for one hour or one hour and a half until the chickpeas are almost tender, adding more water to keep them covered if necessary. When the chickpeas are finishing, add the potato and carrot and cook until soft. Finally, stir in the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.

Cooked chickpeas: Add the water, chickpeas, potato and carrot and simmer until the vegetables are soft. Add the frozen (or fresh) spinach and heat through. Add salt and pepper to taste.

This stew can be served thick or thin. Take out some of the liquid if you want it thicker, or add a bit more water for a thinner soup.