Preheat the oven to 170°C.
Scoop the seeds from pumpkin halves. Use 1 Tbsp of the oil and a sprinkle of sea salt to rub all over cut side of pumpkin halves. Place in a single layer in a shallow roasting dish and roast for 30 minutes or until pumpkin flesh is just tender when pierced with a knife. Leave oven on.
Heat the remaining oil and sauté the garlic, onion, cumin seeds and paprika until soft and fragrant.
Add chickpeas, courgette and capsicum and cook for 2 minutes until starting to colour. Add leaves, remove from the heat and stir until leaves have just wilted then crumble in half the goat’s cheese.
Fill pumpkin shells with the chickpea stuffing and top with remaining goat’s cheese, sliced into rounds. Sprinkle with a pinch of sumac then bake for a further 20 minutes until golden.
Serve the pumpkin with a drizzle of olive oil, seasoning and a few micro greens scattered on top.