Moroccan-Style Instant Pot Chickpea Stew

large onion, chopped

olive oil

garlic, finely chopped or crushed

ground cinnamon

ground cumin

cayenne pepper or chilli

heaped teaspoons paprika

tin (400g) chopped tomatoes

tins (400 g each) chickpeas/garbanzo beans, drained and rinsed well

raisins

sun-dried tomatoes, chopped into pieces (use a knife or scissors)

g/ 5oz washed baby spinach or a few lumps of frozen spinach)

/ 3+1/2 cups vegetable stock (made with a veggie stock cube or premade)

salt and some pepper, to taste

fresh cilantro or parsley leaves to serve