Add 1 egg to a sauce pan, cover the egg with just enough water to cover it by 1 inch and heat the pan with a high heat, remove the egg from the sauce pan after 12 minutes and run cold water on it

Meanwhile, heat a stock pot with a medium heat and add 1 tablespoon of extra virgin Spanish olive oil

Once the oil gets hot, add 5 cups of spinach to the stock pot and cover the pot with a lid

Remove the lid after cooking the spinach for 1 minute, add 1 cup of jarred chickpeas, 2 cups of water, 1 bay leaf, and season with sea salt

Grab a non-stick frying pan, heat with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil

Once the oil gets hot, add 2 minced garlics and mix with the oil

30 seconds after adding the garlic, add ½ cup of diced onions to the garlic and mix

After cooking the onions for 2 minutes add ½ teaspoon of smoked paprika, ½ teaspoon of cumin, a pinch of sea salt, ½ cup of tomato puree and mix everything together

After letting the tomato simmer for about 5 minutes, add all the mixture in the frying pan to the stock pot with the spinach, mix together, cover with a lid, and lower the fire to a LOW heat

Cut the boiled egg into 4 quarters and set aside

After letting the stew simmer for about 15 minutes, turn off the fire and plate the stew into two shallow bowls

Garnish with the bowls with the eggs and some fresh parsley