Sautee two sliced onions in oil. When transluscent add one teaspoon finely chopped ginger and two cloves of crushed garlic. Sautee another minute and add 2 cups of 2 cm cubes of raw pumpkin and a 800 gm can of crushed tomnatoes. Add one teaspoon of whole cumin seeds and one teaspoon curry powder. Put a lid on the pot and simmer for twenty minutes or until pumpkin softens. Add one can of chickpeas and one cup of sliced courgette (optional). Cook another ten minutes.