Spanish Spinach And Chickpea Stew With Fried Eggs

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Olive oil

4 medium garlic cloves, thinly sliced, divided

5 ounces baby spinach, coarsely chopped

Sea Salt

1 medium onion, chopped

1/2 teaspoon ground cumin

1/2 teaspoon sweet smoked paprika

2 15-ounce cans chickpeas, rinsed

One 15-ounce can diced tomatoes

1 quart vegetable broth

4 large eggs

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