• Heat the olive oil or ghee in a large pot over medium heat. When shimmering, add the onion and salt. Cook until translucent, about 5 minutes.
• Add the garlic, ginger and spices. Cook until fragrant, about 2 minutes.
• Stir in the pumpkin pureé and cook for 3-5 minutes until it's reduced and has a nice toasty smell.
• Add the coconut milk, chickpeas and 1/2 cup water. Bring to a boil then reduce the heat to medium-low. Cook uncovered for 15-20 minutes until the chickpeas are soft and the sauce is thick enough to coat the back of a spoon. It will continue to thicken as it cools.
• Serve with naan or rice and top with a spoonful of pumpkin seed pesto.

Pumpkin seed pesto

• Toast the pumpkin seeds in a skillet over medium heat, stirring frequently until they turn golden brown and begin popping.
• To a blender or food processor, add the cilantro, pumpkin seeds, olive oil, lemon juice, sugar and a hefty pinch of salt. Blend until mo. Taste and adjust salt and lemon as needed.