Spanish Chickpea Stew with Spinach (Garbanzos con Espinacas)

Soak dried chickpeas overnight. Rinse and drain before using.
In a large pressure cooker, combine the soaked chickpeas, onion, carrot, garlic cloves, cinnamon stick, bay leaves, dried chili (optional), cloves, and salt.
Add 1 liter of water to the pressure cooker. Cook for about 25 minutes or until the chickpeas are tender.
While the chickpeas are cooking, prepare the vegetable sauté. In a separate pan, heat 2 tablespoon of olive oil over medium heat.
Finely chop one onion, add to the pan, and season with salt and pepper. Sauté until the onion becomes translucent.
Mince garlic clove, add to the pan, and cook for an additional minute until fragrant.
Dice the tomato, add to the pan, and cook for 4 minutes until the tomatoes are soft.
Add cumin, sweet paprika, and spicy paprika to the pan. Cook for 30 seconds until the spices are aromatic.
Add the spinach to the pan and cook until wilted.
Once the chickpeas are cooked, remove the onion and carrots. Add the chickpeas and vegetable broth to the pan and stir to combine.
Dice the cooked carrot and add the chickpeas.
Let it simmer together for another 10 minutes to allow the flavors to meld.
Serve the chickpeas with vegetables warm.