Method

In a large heavy based saucepan heat the oil (roughly 1-2 tsp) and then add in the onions. Cook until tender 

Add in the cumin, coriander seeds, garam masala and turmeric. Mix until fragrant (1-2 minutes) 

Mix in the pumpkin until coated with the spices and onion. Add in the garlic and ginger and stir for 1 minute. 

Pour in the crushed tomato and stock and mix until combined. 

Bring the mixture to the boil and then reduce to a simmer. Simmer the sauce for a few hours until nice and thick. Remove from heat and allow to sit for a few minutes. 

Using a stick blender, blitz the sauce so that it forms a thick homogenous sauce (This step is optional) 

Add chickpeas into the sauce 

Bring sauce to the boil briefly and then back to simmer. Allow the chickpeas to soften slightly by cooking in the sauce for 30 minutes. Reduce the heat, mix through the coconut milk and cook for another 5 minutes and then service with the rice. If you are not following a nut free diet, you can also add in some cashews for a little extra crunch.