Soak overnight the Chickpeas in water with the baking soda, the water to be 6-8 cm above the chickpeas as the chickpeas increase their volume quite rapidly. Add more water if needed. Drain the water and keep aside.

Place a large pot or casserole on high heat and add the soaked chickpeas. Add water to cover them and be 5 cm above their level and add a tsp or two of salt to prevent chickpeas from splitting. Bring to a boil and simmer at very low heat (don’t boil) for about 40’. Remember that for more firm chickpeas, leave the lid off, otherwise for more tender chickpeas cook with the lid on, slightly askew to allow steam to vent.

Skim from the surface any scum/foam that is being created. Continue to cook until tender but still slightly firm. If needed, add more warm water to the pot/casserole for longer cooking time.

When desired tenderness is achieved, reserve 3 cups of the cooking water, drain the chickpeas and keep aside.

In the meantime, place a large pot over medium heat, wait for a minute or so to heat up and then pour the oil. A minute later toss in the mirepoix (onions, celery and carrots) and sauté for about 4’ and until translucent. Then add the tomato paste and sauté for 2’ more. Deglaze with the wine on high heat and allow for the alcohol to evaporate.

Drop in the spinach and sauté for couple of minutes until it wilts. Return the chickpeas to the pot, add the coriander and add warm water to just cover them, simmering for 15’. 2’ before the end, pour the lemon juice, season with the salt and pepper, give it a good stir and remove from the heat. It is meant that some water/broth remains at the end of cooking and it is up to you to serve with as much as you like of the broth Allow for few minutes for the flavours to come together and serve.