Cook your chickpeas in a spicy, immune-boosting stew of garlic, ginger, turmeric, onions and carrots as pumpkins roast sweetly on another shelf, then combine at the table with yoghurt, dukkah and coriander.
250g raw chickpeas, soaked overnight
half small pumpkin, cut into half-moon wedges
2 tbsp vegetable oil
1 onion, halved and finely sliced
1 carrot, sliced
2 tbsp grated ginger
2 garlic cloves, grated
400g tinned cherry tomatoes
2 tbsp honey
2 cinnamon sticks
1 tsp salt
½ tsp ground pepper
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
600ml water or stock
yoghurt, coriander and dukkah to serve
1. Heat the oven to 160C.
2. Coat the pumpkin with one tablespoon of olive oil, season well and bake on the top shelf of the oven for one hour until golden.
3. Heat two tablespoons vegetable oil in a deep, heavy-based, lidded pan or heatproof, heavy-based casserole and cook the onions, carrot, ginger and garlic for 10 minutes until softened. Add the drained chickpeas, tomatoes, honey, cinnamon, salt, pepper, ground spices and the water or stock and bring to the boil.
4. Cover and bake in the oven for 45 minutes, adding more water or stock as needed to keep it thickly soupy.
5. To serve, arrange roast pumpkin on top, drizzle with yoghurt, and scatter with coriander leaves and dukkah.