Serves 4

Cal per serving: 425

Gluten free: Vegetarian: Dairy Free

1 onion, diced

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried chilli flakes

1 teaspoon cinnamon

2 cloves garlic, minced

1 tablespoon tomato paste

1 medium pumpkin, peeled and cut into chunks

1 zucchini, diced

4 cups vegetable stock

400g chickpeas, cooked

Salt and pepper to taste

Toasted almonds

Steamed broccolini, to serve

Fry the onion in olive oil until soft.Add the spices and stir until fragrant, then add the tomato paste. Add the pumpkin, zucchini and coat with spices. Add stock and seasoning and simmer until pumpkin is tender. Add the chickpeas and cook for a further 5-10 minutes. Serve with steamed broccolini and top with toasted almonds.