Place the eggs in a small pot with cold water, bring to a boil and let cook for about 9 minutes. Drain them, cool them under cold water and peel them. Set them aside to use as the final garnish for the dish.
STEP 2
Peel the potatoes and cut them into chunks, peel the carrots and slice them into rounds. Finely chop the onion. Sauté all the vegetables in a large pot with hot oil. Add the paprika and toast it briefly to release its flavour.
STEP 3
Add the potatoes, carrots, tomato purée and vegetable broth. Mix well and bring to a boil.
STEP 4
Reduce the heat, partially cover with a lid and let it simmer for 15-20 minutes to soften the potatoes and carrots.
STEP 5
Add the chickpeas* and continue cooking for about 7 more minutes, to let the flavours come together.
STEP 6
Stir in the fresh spinach and let it wilt for about 3 minutes, mixing gently.
STEP 7
Add salt, pepper and more paprika to taste.
STEP 8
Grate the previously prepared hard-boiled eggs over the stew and enjoy your dish!
