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Heat the oven to 210C (190C fan)/410F/gas 6½. Tumble the pumpkin into a large roasting tin and toss with two tablespoons of oil, the pimentón and the cumin seeds.
Season well, then roast for 40 minutes, turning once or twice, until golden, tender and slightly caramelised.
Heat the remaining tablespoon of oil in a large pan, then gently fry the garlic until it’s aromatic. Add the spinach and leave to wilt, then cook until practically all of the moisture has evaporated.
Toss the roast pumpkin and the chickpeas into the pan to heat through, then check the seasoning. Serve hot or at room temperature as a light lunch or as a side dish alongside some roast meat.