Prep 10 mins Cook 20 mins Makes Serves 4 Source 28bysamwood.com
Heat a medium saucepan over low heat and toast pumpkin seeds for a few minutes until golden, set aside.
Heat oil and onion in saucepan over medium-high heat and cook until translucent. Add garlic, cumin and pumpkin and continue to cook for another 5 minutes until pumpkin is beginning to brown.
Add stock, mustard, honey and half the chickpeas and simmer for 15 minutes. Then carefully puree with a stick blender.
Add remaining chickpeas, season to taste and serve topped with parsley and toasted pumpkin seeds and a slice of toast.
Energy 1515.03 kJ
Calories 361.85 cal
Sat. Fat 1.91g