Directions

• Heat the oil in a large pan and add the onion and garlic.
• Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
• Cook for 5 minutes, stirring until fragrant.
• Pour in the vegetable stock and bring to a boil. Simmer gently until the pumpkin is tender. Add the chickpeas,
• Tabasco and lemon juice. Taste and adjust the seasoning if needed.
• Puree the mixture in a food processor or with a handheld blender until smooth. Serve piping hot, with a sprinkling of cayenne.