1. The night before, rinse the chickpeas well and place them in a deep bowl. Pour 1 ½ liters of water over them and let them soak. The next morning, drain them and put them in a saucepan. Add the 10 cups of water and bring to a boil. Lower the heat to medium and boil for 1 hour. Finely chop the leek, spring onions, and garlic. Coarsely chop the spinach as well.
2. Meanwhile, in a frying pan, heat the olive oil and when hot, add the chopped leek and spring onions. Sauté for 3-4 minutes and add the garlic. Stir for a few seconds and add the tomato paste. Rub it on the bottom of the pan to release its aromas. Add the concentrated tomato juice and boil for 2-3 minutes. Remove from the heat.
3. After the chickpeas have boiled for an hour, add the spinach, the sautéed vegetables with the tomato sauce, and boil for another 30 minutes. Taste, and if the chickpeas are cooked, add the lemon juice, salt, and pepper. Boil for another 2-3 minutes and turn off the heat. Serve the chickpeas hot.
