The first thing is to leave the chickpeas to soak in plenty of cold water the night before, preferably about 8-12 hours, or some more. I prefer to wash them a little beforehand, and I try to use a fresh, seasonal, small-caliber local variety.
Chop the spring onion and two cloves of garlic. Put the first one to poach with a little salt in a casserole with some olive oil. Add the garlic, stir a little and let it fry for a few minutes, making sure it doesn’t burn. Add sweet paprika and a pinch of spice, stirring quickly. Add the tomato, bay leaf and a pinch of salt.
Add the drained chickpeas, a little vinegar and stir well for two minutes. Cover with water or cold brothbring to a boil, cover, reduce heat, and simmer slowly for 60-90 minutes.
When it takes an hour or so, add some washed, peeled and cascaded potatoes. If we leave them longer or in smaller pieces, they will almost melt into the stew, giving it more thickness. To taste. Season lightly and check the liquid level. It should be thick, not soupy.
Depending on the type of chickpea and water it will take about 30 more minutes. It can also be done in a pressure cooker or express, although I enjoy the tranquility of the chup-chup without rushing. Cook the eggs while leaving them to the point, cool and peel.
To the end, prepare a majada or picada (optional). Fry with a little oil a slice of bread from the day before with a handful of almonds and the remaining garlic. Pound in a mortar to make a paste, adding fresh parsley if we have it.
Add the picada to the stew and also add the spinach to taste. It must be remembered that as soon as they are cooked they greatly reduce their size. I prefer to let them cook with the lid on and the heat off, making sure they don’t go too far. Serve with the eggs peeled, quartered or chopped.