Chickpeas with my grandmother's spinach

First, soak the chickpeas for at least one hour (I usually leave them overnight, but you can also use canned chickpeas and they take much less time to cook).

Chop an onion and a garlic finely and add it to the oil in a pot over very low heat for 15-20 minutes.

Add the spinach and let it reduce. In this step is when we add the spices, I add a lot of cumin and paprika de la vera.

We put the soaked chickpeas and water until it covers and more (it depends on how brothy you want it, I go looking and if it lacks I add more) and we raise the fire to the maximum until it starts to boil.

Let it boil for at least two hours (it also depends on the variety of chickpea) and it will be ready.