Soak the chickpeas in water the night before.
In a deep saucepan, add the chickpeas, the bay leaves, the celery and enough water in order to cover the chickpeas.
Boil over high heat for about 5-6 minutes, until the water starts to boil and the chickpeas start to foam.
Skim off the foam with a slotted spoon, lower the heat and simmer with the lid for about 1 hour, until the chickpeas soften and absorb most of the water.
Remove the bay leaves and the celery.
Over low heat, pour some drops of “Eleones” extra virgin olive oil into a wide pot and sauté the onion for about 3-4 minutes. Add the tomato paste and the wine and mix with a wooden spoon until the alcohol evaporates.
Add the spinach, stir and cook for about 5 minutes, until it softens and reduces in volume.
Add the chickpeas, lemon, salt and pepper and increase the heat. Cook for about 10-14 minutes, until the spinach is tender and most of the liquid has evaporated.
Finally, season the dish with the “Aromatic olive oil with lemon” and garnish with some chopped dill.
Good luck and enjoy!