Chickpeas ans spinach soup with coconut milk and spices

Ingredients:
About 500 gr. of chickpeas
About 250 gr. of spinach
One onion
Two cloves of garlic
Half a liter of coconut milk
One bouillon cube
Spices (I used sweet paprika, hot paprika, cumin, turmeric, curry)
One sachet of saffron
Salt
Olive oil

1. Cut onion and garlic into very small pieces
2. Make the soffritto: heat a couple of tablespoons of oil in the pot and sauté the garlic and onion with the spices
3. When the garlic and onion are golden brown, add the chickpeas and toast them a little bit
4. Add the spinach, half a cup of water and the bouillon cube
5. When the liquid is absorbed, add the coconut milk until the chickpeas and spinach are covered (then if you like the soup more liquid, add more, if you like it firmer, a little less)
6. Cook for half an hour on low heat, adding coconut milk if the soup dries out, stirring
7. When the spinach is cooked and the whole thing is ready add the saffron (which previously should be dissolved in a tiny bit of hot water)
8. Season with salt and pepper and add spices at taste
   Ready!!!
   I added some accompanying bamati rice