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Cook the frozen spinach in ¼ cup of boiling water until done, about 6 minutes. Strain and allow to cool.
In a medium stock pot, make a sofrito by sautéing the onion, garlic, and bay leaf in olive oil over medium heat until translucent, about 8 minutes.
Add the tomatoes, lower the heat, and continue cooking, stirring occasionally, until the oil starts to bubble.
Add the cumin, pimentón, and some black pepper, and continue to cook for another 2 minutes.
Add the garbanzos and their broth to the sofrito and gently cook for another 30 minutes.
Squeeze all the excess water from the cool spinach and add to the garbanzos. Stir and let heat through, for about 5 minutes.
Taste and adjust the seasonings, adding salt if needed.
Serve with chopped egg scattered over the top.