Roughly chop 1 onion and roughly chop 1 carrot, add into a stock pot, fill with 4 cups cold water, season with sea salt, 1 bay leaf and heat with a high heat

Meanwhile, add 2 eggs into a sauce pan, fill with cold water, enough to cover the eggs by ½ inch (1.25 cm) and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit for 12 minutes and then drain

After cooking the vegetables for 20 minutes, drain them into a sieve with a bowl underneath, set the vegetables aside and reserve the water

Finely chop ½ onion, roughly chop 4 cloves garlic, finely grate 4 tomatoes to end up with 1 cup (225 grams) tomato sauce and drain the canned chickpeas into a sieve and rinse under cold water

Heat the same stock pot with a medium heat and add in 2 tbsp extra virgin olive oil

After 1 minute add in chopped onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the 1 cup tomato sauce, mix together and simmer

Meanwhile, add the reserved vegetables that we boiled earlier into a tall plastic cylinder, along with ¼ cup (20 grams) of the drained chickpeas and 2 tbsp (30 ml) of the reserved broth, using a handheld mixer blend together until smooth, you can also use a food processor for this step

After simmering the tomato sauce for 4 minutes and it has thickened up, add the remainder of the drained chickpeas, the vegetable puree and season with sea salt & black pepper, gently mix together, then add in 2 cups of the reserved broth and a ¼ tsp of saffron threads, mix together and raise the heat to a high heat, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

After 10 minutes remove the lid, add in 2 cups fresh spinach, mix together until wilted, remove from the heat, transfer into shallow bowls and garnish with the hard boiled eggs cut into quarters, enjoy!