Step 1

In a medium sized pan add the olive oil and then on a low heat saute the onions and garlic for a couple of minutes until translucent.

Step 2

Add the spices to the pan and stir through the onions and garlic cook for 1 minute.

Step 3

Add the chopped pumpkin, carrot and chickpeas and stir through the spices and onions and garlic. Cook for 2-3 minutes.

Step 4

Add the chopped tomatoes and tomato paste, cover and simmer on a medium low heat for 20 - 25 minutes until the vegetables are cooked through.

Step 5

While the stew is cooking place a small skillet on a medium heat and then add the sliced almonds. "Dry roast" them for a couple of minutes, turning frequently so they don't burn. Remove and set aside.

Step 6

After the vegetables are cooked through in the stew remove the lid, stir through the sugar, currants, salt and pepper and cook for another 2-5 minutes until stew is reduced to desired thickness. Taste and add more sugar or salt and pepper if desired.

Step 7

Remove from heat and place in a serving bowl, top with fresh coriander and the sliced almonds.

Step 8

Serve with cooked brown rice or quinoa.