Turn the grill to high. Place the mushrooms on the baking tray, drizzle with oil and season with a pinch of salt and black pepper to taste. Place under the grill for 3 minutes.

Meanwhile, place the spinach in a small pan with a splash of water and cook on medium heat until it has wilted. Drain and sprinkle with paprika.

Place the chickpeas in a bowl and mash with a fork.

Divide the spinach and chickpeas between the mushrooms and serve across two plates. Garnish with parsley.