In an oven proof pan on medium high heat, heat olive oil, add the onions and stir for 3 minutes until translucent, add the garlic and stir until fragrant. Add the roasted red peppers, chickpeas, paprika and spinach and mix until the spinach wilts. Add the beaten eggs and stir gently to incorporate the egg with the mixture.
Place in the oven for 5 to 8 minutes until the eggs are cooked through and the top is golden in color. Remove from oven and leave to cool down to be easily cut. Serve.