Add the eggs into a sauce pan, fill with enough water to barely cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard boiled eggs

In the meantime, drain the cans of chickpeas into a colander and rinse under water, roughly chop the spinach, finely chop the onion and thinly slice the garlic

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

After a couple of minutes add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the drained chickpeas, canned tomato sauce and season with sea salt & black pepper, mix together, then place a lid on the pan and lower to a low medium heat

After simmering the chickpeas for about 10 minutes remove the lid, add in the spinach, all in a flat layer over the tomato chickpeas, place the lid back on the pan and simmer for another 2 to 3 minutes or until the spinach is lightly steamed, then remove the lid and mix everything together until well mixed

Serve directly out of the pan or transfer into serving dishes, garnished with the hard boiled eggs cut in half, enjoy!