Heat a stock pot with a medium heat and add in 2 tbsp olive oil

After a couple of minutes add in the chopped onion, garlic, and red bell pepper, mix continuously, after 4 minutes and the vegetables are ligthly sauteed, add in the paprika and cumin, quickly mix together, then add in the grated tomatoes, mix together and then simmer

In the meantime, cut the potato (peeled) into small bite-sized pieces, and drain the cans of chickpeas into a colander and rinse under water

After simmering the grated tomatoes for 5 minutes and they've slightly thickened, add in the drained chickpeas, chopped potatoes, and season with salt & pepper, mix together, then add in the vegetable broth and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil place a lid on the pan and lower to a low-medium heat

While the stew is simmering make the pieces of fried bread, crack the eggs into a bowl, then add in the chopped garlic, saffron, chopped parsley, and season with salt & pepper, whisk together, then slowly add in the breadcrumbs while mixing continuously, you should end up with a semi-thick paste like texture

Heat a fry pan with a medium heat and add in 1/4 cup olive oil

After a couple of minutes add in spoonfuls of the mixture, all in a single layer and evenly spaced out, go for 3 minutes per side or until golden fried all around, then remove from the pan and set aside

After simmering the stew for 15 to 20 minutes and the potatoes are just cooked through remove the bay leaf, then add in the spinach, gently mix the spinach into the stew until lightly wilted, then add the pieces of fried bread and mix together, remove from the heat

Transfer the stew into shallow bowls, serve at once, enjoy!