Soak chickpeas for at least 8 hours. Then pressure cook for 10 minutes (if using electric pressure cooker), or for 6-7 whistles (if using jiggle-top pressure cooker), or until the chickpeas are tender.
Once they're cooked, drain and mash the chickpeas. Set aside.
Set a pan over low-medium heat. Add oil.
Once it's hot, add garlic + onion and saute until golden.
Now add mashed chickpeas + bell pepper + tomato + turmeric powder + smoked paprika + salt + pepper.
Mix well and cook for 5-6 minutes over low-medium heat.
Next, add the spinach and mix well. Cook for around 2 minutes over low-medium. Vegan chickpea scramble is now ready.
Can't wait for dried chickpeas to soak? You can use 2 cups of canned chickpeas (around 1 can). Drain, rinse, mash and continue from step 3.