Step 1

Use a small knife to cut a shallow cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes. Use a slotted spoon to carefully remove from the water. Carefully remove the skin. Cut the tomatoes in half crossways, deseed, and roughly chop the flesh.

Step 2

Heat the oil in a large saucepan over medium heat. Add the onions and celery, and cook, uncovered, stirring occasionally, for 4 minutes or until the onions are soft and are just beginning to turn golden.

Step 3

Add garlic, ginger, cumin and paprika. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, pumpkin, zucchini, chickpeas and stock. Cover and bring to the boil over high heat. Reduce heat to low. Simmer, partially covered, stirring occasionally, for 25 minutes or until vegetables are tender.