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Mince the garlic. Add a good drizzle of olive oil to a large pan with a lid, then add the garlic, tomato purée, and harissa, if using. Cook for 2 minutes, stirring constantly, until fragrant.
Add the tinned tomatoes, sun-dried tomatoes, and a pinch of salt and pepper. Pour in the water, crumble in the stock cube, and add the pasta. Stir well to combine and bring to a rolling simmer.
Drain the chickpeas and add them to the pot along with the spinach. Simmer for 15 minutes with the lid on, stirring often to prevent the pasta from sticking. Check if the pasta is cooked and add a little more time and water if needed.
Meanwhile, add 2 tbsp of olive oil to a pan over low heat, then add the mixed seeds. Toast for a couple of minutes until golden, then stir through the smoked paprika and season with salt and pepper.
To serve, spoon into bowls, add a big spoon of hummus, and drizzle over the seedy mix. Tear over some basil or parsley to finish.