Gather your ingredients.
Heat a large pan over a medium heat and add the olive oil. Add the onion and garlic with seasoning and cook for 8 to 10 minutes until softened and nicely coloured.
Add the cinnamon, turmeric and smoked paprika and cook for a minute until fragrant.
Add a splash of water if it sticks to the pan too much.
Add the tomatoes, vegetable stock and the butternut squash and bring to the boil. Cover with a lid, reduce the heat to low and simmer for 25 minutes, until the butternut squash is tender. Stir occasionally and top with water if needed and check for seasoning.
Meanwhile, prepare the almond picada. Put all the ingredients in a food processor and pulse until you have pesto-like sauce, or bash together in a pestle and mortar into a paste. Season well with salt and pepper.
Add the chickpeas and spinach and cook for another 5 minutes or until the spinach has fully wilted.
Divide the chickpea stew into serving bowls, season and top with almond picada.