Rinse the canned/jarred chickpeas under cold running water, gently pat them dry with a dishcloth, cut 1 large onion into big chunks and finely mince 4 cloves of garlic

Heat a large saute pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the chunks of onion and mix with the olive oil, after 5 minutes and the onions are translucent, add in the minced garlic, 20 to 30 seconds later start adding the spinach into the pan, add in batches to not over-crowd the pan, mix the spinach so it easily wilts, once all the spinach has been added and it´s all wilted, turn off the heat, season with sea salt & black pepper, mix so the seasonings are evenly mixed around

Heat a large nonstick fry pan with a medium-high heat, after 3 minutes add in a generous tbsp of extra virgin olive oil, swirl the pan so the olive is coating the entire surface, add the chickpeas into the pan, mix frequently so all the chickpeas saute evenly, after 3 minutes season with 1 tsp sweet smoked paprika, ½ tsp cumin powder, a pinch of sea salt and black pepper, give it once last mix so the spices are evenly mixed, remove from the heat

To assemble each dish, divide the spinach & onion mixture into 2 serving plates, add the sauteed chickpeas over the spinach, add a dollop of Greek yogurt over the chickpeas and sprinkle with freshly chopped chives, serve at once, enjoy!