Heat the extra virgin olive oil in a large casserole. Add the chicken drumsticks and fry until golden in colour. Remove and transfer to a large plate.

Add the onion and garlic and cook for 3-4 minutes until softened and translucent. Stir in the harissa paste and flour and cook for another minute.

Pour in the hot water, add the drumsticks and bring back to the boil. Cover and simmer for 40 minutes.

Cut the pumpkin flesh into cubes and add to the pan. Add the chopped tomatoes and cook for another 30 minutes.

Tear the spinach leaves with your hands, add to the pan and cook for another minute. Season with salt and freshly ground pepper and serve.