Start by cooking 2 eggs in plenty of boiling water for 10 minutes. If you like the yolk creamier, you can cook them for 8 minutes. Once cooked, cool them in cold water and set aside.

Put 20 ml of Orovalle olive oil in a saucepan and fry 2 cloves of garlic and 1 chopped onion over a medium heat.

When the onion starts to become transparent, add 1 green pepper chopped into very small pieces, the same size as the onion. Fry the pepper together with the garlic and the onion over a medium heat for about 5 minutes.

Add 2 grated ripe tomatoes to the pan, add salt to taste and cook the sauce for 15 minutes over a low heat, until the water given off by the tomatoes has evaporated and the sauce is concentrated.

Put 400 g of cooked chickpeas, previously washed, into the casserole dish. Add 1 teaspoon of sweet paprika.

Mix all the ingredients in the pan and pour in 750 ml of water. Leave to simmer on a low heat for about 10 minutes.

Add 150 g of fresh spinach. The spinach will lose its volume as soon as it comes into contact with the heat, so if you can't fit it all in at once, you can add it little by little.

Remove the skin from about 300 g of desalted cod and cut it into equal-sized cubes.

Finally, add the cod to the stew, cover the pan and cook all the ingredients together for a further 10 minutes over a low heat.

When the cooking time is over, serve the stew hot with the boiled eggs cut into quarters.