Heat a glug of oil ( 1 tbs ) in a large saucepan over a medium heat .
Add1 large onion (peeled and sliced )
1 tbs of minced garlic .
1 kg of peeled pumpkin
3 medium sized parsnips ( washed and chopped )
Pour in 4 cups of vegetable stocks and 2 cups of water .
Bring this to the boil, then reduce to a simmer continuing till the vegetables are soft .
Cool slightly .
Then using a stick blender process till smooth .
Now add 2 grated zucchini and 1 tin of chickpeas ( 420 gm )that has been drained and rinsed .
Season with 2 tsp of ground cumin and 1 tsp of ground coriander , cracked black pepper and salt .
Serve with a dollop,of sour cream .
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