Chickpea stew with vegetables and eggs

Pour a splash of EVOO in a pot and heat. Add a chopped garlic clove and when it starts to brown, add the grated tomato and the paprika de la Vera. Leave for 1 min.

Add the chopped onion and stir, followed by the green bell pepper. Then add the two handfuls of spinach and stir everything together, let it cook for a few minutes.

Add the previously drained chickpeas and add water until they are covered. Add salt to taste and bring to a boil.

Take the eggs, which must already be cooked. Peeled and chopped, add to the stew. Let it continue to simmer for another 15 minutes.