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Start by poaching the garlic and onion until slightly caramelized, with a pinch of salt.
Add the cayenne and stir fry for a couple of minutes.
Add the paprika and the tomato paste, cook for two more minutes and drop the tomatoes in.
Reduce the liquid of the tomato while 'crack-cutting' the potatoes directly in the pot: insert the knife slightly and twist to break them apart. This technique (cascar in spanish) helps release more starch, making the stew thicker and more flavorful.
Cover with warm water and cook for about 10 minutes, until the potatoes are soft.
Then, drop the chickpeas with the spinach, cook for 5 minutes either the pot covered.
Last step is to cook the cod inside of the pot, for what I like to put it in, simmer 1 min and turn it off with the lid on. After 10 more minutes, the residual heat will do the work and the cod will ne perfocooked without being too dry.
This dish is traditionally with hard boiled eggs, but instead you can just soft boil some for 5 minutes, so the egg yolk still runny and delicious.