Pumpkin and Chickpea Stew

Makes 2-4 servings.

Ingredients:
2 tablespoons extra virgin olive oil
2 tablespoons filtered or mineral water
½ large onion, halved and finely chopped
1 clove garlic, finely chopped
1 medium-sized pumpkin (butternut, buttercup or autumn cup), peeled and cut into chunks
1 handful fresh thyme (to garnish)
2 cups vegetable stock
400 g cooked chickpeas
1 pinch whole sea salt
1 pinch chili powder

Directions:
In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden. Add the pumpkin, chili pepper, salt and vegetable stock and bring to a boil. Reduce the heat and simmer until the pumpkin is very tender and the stock has been absorbed. Use more stock if needed. Add the chickpeas, stir and cook for 5 more minutes, making sure the pumpkin and the chickpeas are blended together. Remove from the heat, drizzle with some olive oil, top with the thyme and serve warm.