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Method
Make it happen
- 01
Sweat onion in oil for 5 minutes, then add garlic and cumin for 30 seconds.
- 02
Add pumpkin and stock; simmer for 18–20 minutes until the pumpkin cubes are soft.
- 03
Add chickpeas and stir gently; simmer for another 3 minutes, then wilt in spinach for 1 minute.
- 04
Season, crush a few pumpkin pieces against the saucepan to thicken the broth, and serve.