Heat oven to 400 degrees and line a baking sheet with parchment paper. Drain and rinse chickpeas, and spread onto baking sheet. Drizzle olive oil, smoked paprika, salt and pepper over chickpeas and toss until fully coated. Roast for about 30 minutes or until chickpeas have a crispy texture. Set aside.
Pour can of coconut milk into sauté pan on low heat. Add cumin and let simmer for 10 minutes. Slowly add in B Organic spinach and cook until wilted. Add roasted chickpeas to sauté pan and stir. Serve warm with toasted naan bread.