Step 1Preheat oven to 180°C. Place pumpkin on a baking tray lined with baking paper. Spray lightly with oil, sprinkle with the cumin. Bake for 25 minutes, or until golden and tender. Set aside.
Step 2Combine the cream cheese and chives in a small bowl. Place the chickpeas in a medium bowl and mash, leaving some texture.
Step 3Cut the top third off the cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread inside of cob shell and lid with the cream cheese mixture.
Step 4Place the pumpkin at the bottom of the cob and lightly mash with a fork. Add half the spinach leaves. Top with the pesto, capsicum, chickpeas and the remaining spinach.
Step 5Wrap the cob loaf tightly in plastic wrap. Place between two plates, and lay a heavy object on top to compress filling. Place in the fridge for 3–4 hours to develop the flavours. Top with lid of the cob loaf and slice into wedges to serve.