If using dry chickpeas, it is necessary the night before to soak in water (I usually pour boiling water, add a pinch of baking soda). The next day boil the chickpeas (in new water) for about an hour. The broth of chickpeas, you can later use as soup.

Vegetables peel and cut into cubes, onion, carrots and parsnips - small, fennel, potatoes and squash - medium/large. Garlic and ginger minced, ginger, you can grate on a fine grater. I have in the photo is not all vegetables, maybe I was doing half a serving, because it was a small pumpkin.

In a large pot heat 3 tbsp olive oil. Lay out the vegetables: onions, carrots, parsnips, potatoes, fennel, garlic and ginger. Pour 0.5 cups of water. Simmer for about 10 minutes, then add spices. Simmer, stirring occasionally, for another 10 minutes.

Add the boiled or canned chickpeas, chopped pumpkin. Pour in the stock. Bring to a boil, add salt and pepper to taste, cook for another 25-30 minutes (until cooked pumpkin).

Slightly squeeze the vegetables with a spoon to slightly thicken the soup (although very thick) :). When serving add the lemon juice and sprinkle with herbs (coriander, parsley). Bon appetit and good mood!