Add the eggs into a sauce pan, fill with water to 1/2 inch (1.25 cm) above the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

In the meantime, heat a stock pot with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion and roughly chop the garlic

Add the chopped onion into the stock pot, mix continuously, after 3 to 4 minutes and the onion is translucent, turn off the heat

Add the chopped garlic into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on the ingredients until you get a paste-like texture

Once the eggs have been hard boiled, peel them and cut each one in half, remove the yolk and roughly chop the egg whites

Add the egg yolks into the mortar with the garlic paste and the sauteed onions in the stock pot, using a pestle pound down until you get a creamy paste-like texture

Drain the cans of chickpeas into a colander and rinse under water, transfer the chickpeas into the same stock pot you sauteed the onions in, fill with water, just enough to barely cover the chickpeas, add the bay leaves and heat with a high heat

Once it comes to a boil, add in the garlic and egg yolk paste, the chopped egg whites, dried thyme and season with sea salt and a generous portion of black pepper, mix together, then place a lid on the stock pot and lower to a low-medium heat, simmer for 10 minutes

Transfer into shallow bowls and garnish with fresh parsley, enjoy!