Soak the chickpeas in hot water from the night before. Remember to add a nice amount of water as they really puff up. If your chickpeas don't come peeled, the easiest way to peel them (for me at least) is to rub them between 2 kitchen cloths after they've been soaked.
Cook the onions in olive oil on medium heat until they are very translucent and soft.
Add the tomato paste and cook it for a couple of minutes to remove the acidity.
Add the chickpeas and give it a nice stir to coat them in the oil. Then add the tomatoes and carrots and repeat the process.
Add the vegetable stock and let it simmer with a lid on (if it boils too hard the chickpeas will go hard) for 40min-1hour or until the chickpeas are completely cooked. Then remove the lid and let the water evaporate until you have a consistency on the liquid part that you like.
Season with salt at this point (if you do it before the chickpeas are cooked they'll go hard) and then add the spinach too cook. It only takes about 30seconds.