400 g chickpeas (2 cans)
800 g hokkaido pumpkin
2 bunch of spring onions
7 tomatoes (fresh or chunky canned tomatoes)
3 tbsp oil
2 teaspoons of hot curry powder
600 ml vegetable broth
1 tbsp jam
1-2 tbsp lime juice
Drain the chickpeas, rinse cold in a colander and drain well. Clean the pumpkin, scrape out the seeds with a tablespoon. Dice the pumpkin meat approx. 1,5 cm in size. Then clean the spring onions and finely dice the white, cut the light green into thin rings. Then heat the oil in a Berndes pot or large pan with high rim an steam pupkin and onion cubes in it. Curry poweder (if you like it less spicy, take a mild curry) and give it a little.
Boil the broth after the finely seasoned tomatoes and chickpeas are added. Season with salt and cover, cook over medium heat for 10 to 15 minutes. Season again with salt, pepper, jam and lime juice. Serve sprinkled with the onion rings.