Rinse the peeled chickpeas and soak them in cold water overnight.
The next day, rinse them and transfer them to a pot of cold water. Boil for 5 minutes and then strain.
Put water back into the pot and bring it to a boil. Add the peeled chickpeas and lower the heat. Simmer for 45 minutes.
Put the onion, garlic and ginger in a blender and blend until they become a homogenous mixture.
In a saucepan sauté the onion mixture in the olive oil and add the spinach and sausage.
Then add the chickpeas and all the other ingredients.
Lower the heat and simmer for 30 minutes.