Step 1

Preheat oven to 425ºF.

Step 2

Arrange the chickpeas and sweet potatoes on a large baking sheet. Drizzle with oil and sprinkle with the silk chili flake, and season with salt and pepper. Use your hands to toss everything together and ensure the chickpeas and sweet potatoes are evenly coated.

Step 3

Transfer to the oven and roast for 15–20 minutes or until the chickpeas are crispy and the sweet potatoes are fork-tender. Flip once halfway through cooking. Turn off the heat.

Step 4

Heat the oil in a large pot over medium heat. Once hot, add the shallot and cook for 3 minutes.

Step 5

Add the curry powder, smoked paprika, and cayenne powder, and cook for 45 seconds until fragrant.

Step 6

Add the brown sugar and the pumpkin purée and toss to coat with the spices and shallot. Pour in the water or broth and bring to a boil—taste and season with salt and pepper. Reduce heat and simmer for 15 minutes—taste and season once more to your preferences.

Step 7

Add the coconut cream to a bowl and use a hand mixer or a whisk to whip until thick, about 3–4 minutes. Once the mixture has thickened, transfer it to the freezer for 10 minutes to help thicken it up even more.

Step 8

Ladle the coconut broth into shallow bowls and pile the sweet potatoes and chickpeas on top. Garnish with crushed pistachios and the whipped coconut cream. Serve with a few fresh watercress leaves. Enjoy!