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 earlier, and try to use a fresh, seasonal, local small-gauge variety.
Chop the chives and two cloves of garlic. Put the first one to fry with a little salt in a saucepan with some olive oil. Add the garlic, stir a little and fry for a few minutes, making sure it does not burn. Add the sweet paprika and a pinch of spice, stirring well 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 broth, bring to a boil, cover, lower the heat and cook 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 with the stew, giving more thickness. To taste. Salt and pepper lightly and check the liquid level. It should be thick, not soup-like.
Depending on the type of chickpea and the water it will take about 30 more minutes. It can also be made in a pressure cooker or espresso, although I enjoy the quiet chup-chup without rushing. Cook the eggs while leaving them to the point, cool and peel.
To the end, prepare a mash or picada (optional). Fry a slice of bread from the day before with a little oil with a handful of almonds and the remaining garlic. Mash in the mortar to make a paste, adding fresh parsley if we have.
Add the minced meat to the stew and also add the spinach to taste. Remember that as soon as they are cooked they reduce their size a lot. I prefer to let them cook with the lid on and the fire already off, trying not to overdo it too much. Serve with the peeled, quartered or chopped eggs.