Preheat the oven to 200°C/180°C fan.
Put the squash, onions, garlic and mushrooms into a large roasting tray, along with the chickpeas.
Drizzle with a little olive oil and sprinkle the smoked paprika on top.
Use a large spoon to mix everything well, ensuring that the vegetables and chickpeas are evenly covered with the paprika oil.
Bake for 30 minutes, stirring halfway through, until everything starts to soften and caramelise at the edges.
Add the tinned tomatoes and stir through. Then return the tray to the oven for another 10 minutes.
Season with salt and pepper to taste before serving.

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