Step 1

Place the chickpeas in a large bowl and cover with cold water. Set aside to soak overnight. Drain.

Step 2

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, for 8-10 minutes or until the onion softens. Add the chickpeas, tomato, stock, thyme and oregano and combine. Cover and bring to the boil. Reduce heat to medium low and simmer, covered, for 1 1/4 hours or until the mixture thickens.

Step 3

Add the pumpkin, zucchini and eggplant and cook, covered, for 25 minutes. Uncover and cook, stirring occasionally, for a further 15 minutes or until the chickpeas and vegetables are tender. Add half the parsley and lemon juice and stir to combine. Season with pepper.

Step 4

Divide among serving bowls and top with remaining parsley. Serve with crusty bread, if desired.