1. Wash the chickpeas thoroughly and place them in a bowl. Pour 1 liter of water over them and let them soak for 3-4 hours. If using whole chickpeas, you'll need to soak them overnight, for 10–12 hours. The next day, rinse and drain them.
2. Place the ultra-fast Lamart pressure cooker from Andreas Charalambous electrical stores on the heat and add the olive oil. Once hot, add the onion and sauté for 2–3 minutes, until it becomes translucent and starts to brown. Add the drained chickpeas and stir. Add the tomato paste and rub it well against the bottom of the Lamart pressure cooker to release its aromas.
3. Add the grated tomatoes and spinach and stir. Pour in the hot water and close the pressure cooker. Once it reaches pressure, reduce the heat and cook for just 8 minutes. Remove from heat and allow the pressure to release naturally before opening the cooker. Add the lemon juice, salt, and black pepper and stir. Place the cooker back on the heat, without closing it, and simmer for 4-5 minutes, until the dish thickens slightly. Serve.
