Heat Olive Oil: In a stock pot, heat 35 ml of extra virgin olive oil over medium heat.
Sauté Vegetables: Add finely chopped onion, roughly chopped garlic, and finely chopped red bell pepper. Sauté for 3-4 minutes.
Add Spices: Stir in 2.5 grams of sweet smoked Spanish paprika and 2 grams of ground cumin.
Add Tomato Sauce: Add 120 grams of tomato sauce and simmer for a few minutes.
Prepare Potato and Chickpeas: Cut 1 medium potato into small pieces and drain 880 grams of chickpeas.
Combine Ingredients: Add chickpeas and potato to the pot, season with sea salt and black pepper, and mix well.
Add Broth and Bay Leaf: Pour in 720 ml of vegetable broth and add 1 bay leaf. Bring to a boil.
Simmer: Cover and simmer on low-medium heat for 15-20 minutes.
Prepare Fried Bread Mixture: In a bowl, mix 2 eggs, 3 chopped garlic cloves, 0.17 grams of saffron, and 8 grams of parsley.
Add Breadcrumbs: Slowly add 60 grams of breadcrumbs while mixing.
Fry Bread: Heat 60 ml of olive oil in a pan and fry spoonfuls of the mixture for 2-3 minutes per side.
Finish Stew: After 20 minutes, add 100 grams of fresh spinach to the stew and mix gently.
Add Fried Bread: Add the fried bread pieces to the stew and mix gently.
Serve: Transfer the stew to a bowl and enjoy!