Preheat oven to 200°C.
Cut pumpkin into wedges.
Place on a baking tray, season and drizzle with oil.
Bake for 20 minutes.
Mix harissa paste and water and brush onto pumpkin.
Reduce heat to 180°C.
Toss chickpeas with paprika, salt and pepper and add to tray.
Bake for another 10-15 minutes. Cool slightly.
Place baby spinach onto a platter and top with pumpkin and chickpeas. • Scatter with pumpkin seeds and feta.