To begin making Pumpkin Stew With Chickpeas Recipe, prep all the ingredients and keep them ready. Soak the chickpeas overnight or for at least 8 hours. Pressure cook the chickpeas along with a little salt and cook until soft for about 30 minutes.

This will yield about 2-1/2 cups of cooked chickpeas.

Heat olive oil in a pan over medium heat;  Add onions, ginger and garlic and saute until the onions become tender and translucent. 

Once the onions have softened, add in the carrot and pumpkin, sprinkle salt to taste and a little water, cover and cook till the carrots and pumpkins are cooked until firm. Take care to ensure it does not become too mushy.

Once the vegetables are cooked; add in cumin powder, coriander powder, cinnamon powder, salt, chilli flakes and stir it into the vegetables.

Add the tomato puree and brink the Pumpkin Stew With Chickpeas to a brisk boil. Add a little water if required to adjust the consistency of the stew accordingly. Check the salt and seasonings and adjust according to taste.

After the brisk boil for a couple of minutes, stir in the black raisins to the Pumpkin Stew With Chickpeas and turn off the heat. 

Transfer the Pumpkin Stew With Chickpeas Recipe to a serving bowl and serve hot.

Serve Pumpkin Stew With Chickpeas Recipe With Israeli Couscous and a Greek Style Beans Stir Fry for a delicious continental dinner with friends and family.