Add a tablespoon of olive oil to a frying pan, and fry a thick slice of bread with a clove of garlic. Once fried, crush the garlic with the bread, and a little bit of coarse salt in a mortar, and make a paste. Set aside.
In a pressure cooker, add the olive oil and fry the garlic with the onion until soft. Add the chopped leek, the pepper, and cook for another 5 minutes, and add the tomatoes. Simmer for 10 minutes, and add the bread paste, and a teaspoon of paprika. Once cooked, remove the mixture from the pressure cooker and place it in a blender until smooth.
Return the mixture to the pressure cooker, add the chickpeas, the cod, and the spinach, add the salt, and enough water or fish stock to cover the ingredients. Close the pressure cooker lid and cook for 20 minutes.