Chop your kumara; drain, rinse and dry your chickpeas (they don’t need to be bone dry); then toss the lot onto an oven tray.
Drizzle some oil over your kumara and chickpeas, season with salt & pepper, then pop into the oven for 20 minutes.
Once the kumara is tender, take the tray out of the oven, and sprinkle over the pumpkin seeds and spinach leaves. Squeeze over the lemon juice, then mix it all together and wait a couple of minutes for the spinach to wilt.
Once the spinach has started wilting, you’re good to go – serve it up, and enjoy!