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

After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 ¼ cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 ½ cups vegetable broth, ¼ tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium

While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about ½ inch (1.25 cm) above the eggs 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 there between 11 to 12 minutes to get perfectly hardboiled eggs

After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat

Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!