Cut one bundle of fresh asparagus (washed & patted dry) into 1 inch (2.5 cm) pieces, add 1 cup of canned cooked chickpeas into a sieve and rinse under cold running water, finely grate 1 tomato, finely dice ½ onion and finely mince 4 cloves garlic

Add 3 cups (711 ml) vegetable broth into a sauce pan, pinch in ¼ tsp (.17 grams) saffron threads and heat with a medium-high heat

Heat a large fry pan with a medium-high heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 1 minute add in the diced onion & chopped asparagus, mix with the olive oil, after 3 minutes and the onion is translucent, add in the minced garlic and continue to mix with the olive oil, 30 seconds later add in 1 tsp (2.30 grams) sweet smoked paprika, quickly mix together and then add in the grated tomato, simmer for 1 minute

After 1 minute and the grated tomato has thickend up, add in 1 cup (200 grams) uncooked round rice, the 1 cup rinsed chickpeas and season with sea salt & black pepper, mix together until well mixed, then add in the saffron infused broth that has been heating up, give it all one final mix so everything is evenly distributed, after this do not mix the rice again, otherwise it distrups the way the rice cooks

About 8 to 9 minutes after adding the hot broth into the pan and you can see a lot of the broth has incorporated into the rice, but there is still plenty of broth left, lower the fire to a low-medium heat, add in 4 eggs (I like to create little pockets in the pan so the eggs sit in there perfectly), season the eggs with black pepper and place a lid on the pan

After simmering with the lid for 4 to 5 minutes the eggs and the rice should be perfectly cooked, remove the pan from the heat, serve at once, enjoy!