Soak the chickpeas overnight in cold water.
The next day drain the chickpeas, place them in a clean tea towel and lightly rub to remove the skins (as much as possible).
Place the chickpeas in a saucepan with salted water and bring to the boil, over a medium flame for approximately 40 - 50 minutes, until the chickpeas have softened.
Drain and allow to cool.
Heat the olive oil in a large saucepan and sautÚ the onions until soft. Let the mince mixture to cool.
Add the spinach, place the lid on the saucepan and allow the spinach to cook for 10 minutes.
Dissolve the tomato paste in one cup of water and add to the spinach and onions.
Add the chickpeas, nutmeg, salt and pepper and continue to cook for a further 25 minutes.
Just before serving add the dill and lemon juice.
Serve salad warm.