Step 1

Combine the spice mix ingredients in a small bowl and set aside.

Step 2

Heat the oil in a large heavy-based pot over medium-high heat. Add the star anise and cinnamon, and stir for 1 minute.

Step 3

Add the onion and cook for 2 minutes to soften. Add the turmeric, garlic and ginger and cook for 1 minute.

Step 4

Add the spice mix and stir for 30 seconds, until fragrant. Add the pumpkin and stir for 2 minutes.

Step 5

Add the stock, chickpeas and coconut cream. Stir and bring to a simmer. It’s fine if some pumpkin is not submerged in the sauce. Cook for 10 minutes, stirring occasionally, until the pumpkin is soft all the way through, but not collapsing.

Step 6

Stir in the coriander and serve, garnished with extra coriander leaves and crispy fried shallots.