From previous night soak the Chickpeas in water.

In a large saucepan bring water that Chickpeas were hydrating overnight, plus more water to be 5-6 cm above Chickpeas, to a boil where you have added 2 tablespoons of salt. Add the carrot, celery, garlic and bay leaves.

Reduce the heat and add the Chickpeas, simmer for about 1 hour and 30 minutes with lid almost covering the pot. You want your Chickpeas soft but not overcooked. Avoid cleaning the foam created in the water. Strain and set aside.

In the meantime, cut and discard 4 cm of the spinach stem, wash well and cut in big chunks, 5 cm in width.

In a large pot or saucepan on medium heat pour half the oil and sauté the scallions and the yellow onions until a bit translucent. Add the graded tomatoes, the tomato paste, wine and cook for further 5 minutes until the alcohol has evaporated.

Add the spinach, stir and toss and let wilt, for 4-5 minutes.

Return cooked chickpeas to the pot, gently stir and cook for 12-15 minutes for all flavours to come together.

At the end add the parsley, the rest of the oil, season with salt and pepper, gently stir and serve.