Soak the chickpeas for one night, then boil them in three times the amount of water until soft.
Rinse the spinach, rub dry and chop coarsely.
Sauté onion in hot oil until soft, add paradeis pulp, season with sugar, salt and pepper. Add the drained chickpeas. Add spinach, cover and simmer on low heat for twenty minutes. If necessary, add a little water.
Can be served warm or cooled, with bread and pickled vegetables.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?