Spanish chickpea soup with spinach and tomato recipe

Ingredients

• 2tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 1-2tsp smoked paprika
• 2 x 400g cans chickpeas, drained and rinsed
• 400g can chopped tomatoes (check label for any added sugar or make your own)
• 1.2 litres vegetable stock
• 200g spinach leaves
• To serve:
• 2 free-range eggs, hard-boiled
• 4 spring onions, sliced
• large handful parsley, roughly chopped