Finely chop the onion, roughly chop the garlic, finely chop the green & red bell pepper, roughly chop the spinach, drain the can of chickpeas into a colander and rinse under cold water, crack the eggs into a bowl and season with sea salt & black pepper, whisk together until well mixed

Heat a large nonstick fry pan with a medium heat and add in the olive oil

After 1 minute add in the cut vegetables (except for the spinach), mix continuously, after 4 to 5 minutes and the vegetables are lightly sauteed, add in the paprika and oregano, quickly mix together, then add in the spinach and continue to mix

Once the spinach is wilted, about 1 minute, add in the chickpeas and season with sea salt & black pepper, gently mix together, then lower to a low-medium heat, add in the whisked eggs and mix continuously for 2 to 3 minutes or until the eggs are cooked through, remove from the heat

Transfer into a large serving dish, sprinkle with the grated manchego cheese and fresh parsley, enjoy!