Serves 4

• 1 cup dried chickpeas
• 2 large onions, diced
• Olive oil
• 1 ½ litres vegetable stock
• 1 medium pumpkin, skinned, seeds removed, diced
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon coriander seeds, crushed
• ½ teaspoon ground nutmeg
• ½ cup chopped coriander
• Salt and pepper to taste

1. Cover the chickpeas with cold water and leave to stand overnight.
2. When you are ready to make the soup, sauté the onion in a little olive oil. Add the stock, pumpkin, drained chickpeas and spices.
3. Cover and simmer until the chickpeas are tender, approximately one hour.
4. Remove from the heat. Blend half of the mixture in a blender or food processor and return to the pot with the coriander. Stir through. Season with salt and pepper.