SOAK the chickpeas overnight in plenty of cold water, covered, on the kitchen bench (the dried chickpeas will swell to around 3 cups worth of soaked chickpeas). DRAIN the chickpeas well and place in a food processor. PULSE until they form a roughly chopped mixture. ADD the onion, garlic, tomato paste, rosemary, salt and pepper and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together. TRANSFER the mixture into a bowl and stir in the spinach, then let the mixture rest in the fridge for 30 minutes. HEAT 3 tablespoons of olive oil in a large frying pan over medium heat. FORM the mixture into 8 fritters using the palm of your hand to flatten slightly (dampen your hands first to help prevent sticking). FRY half the fritters for 5 minutes on each side until crisp and golden. REPEAT the process with the remaining olive oil and fritters.

Serving ideas: You can serve these fritters with salad and crusty bread, or between sliced ciabatta bread with tomato, red onion, arugula (rocket), shaved Parmesan cheese and either pesto-mayo or aioli. They're also delicious stuffed in pita pickets with salad vegetables, chili sauce (like sriracha) and feta or grilled halloumi cheese, which provides a salty cheesy contrast to the spinach. The fritters taste equally as good served in regular buns with traditional burger fixings like cheese, lettuce, tomato, onion, ketchup and mustard.