Preheat oven to 200° F. and, if observant, turn on warming oven or electric warming tray
In a large pot, heat the oil and saute the onions until soft and translucent. Add the garlic cloves, chickpeas, bones, meat, potatoes, honey, paprika, cumin, allspice, cinnamon, turmeric, saffron, parsley, and salt and pepper to taste. Add enough water to cover, place the eggs in the center, and bring to a boil.
Reduce the heat to medium low, and simmer for 1 hour. Skim off the foam occasionally. Add the quinoa bag, cover the pot tightly with 2 layers of aluminum foil and lid, place in the oven, and cook overnight.
In the morning, check the water level and tenderness of the meat. Continue cooking if not tender. If tender and there is too much liquid, remove everything but the liquid and reduce liquid on top of the stove. Please note that If cooking over Shabbat, traditionally observant Jews would refrain from turning on the stove for doing so would run counter to Sabbath laws against manipulating flame and cooking.
Place everything separately in one large serving dish, covered, and keep in warming oven or on warming tray until ready to serve.