Dice the pumpkin. Clean your chickpeas under running water after draining the can. (you can use the leftover liquid for vegan meringue)
I used 150 grams of chickpeas but you can just use the whole can to bulk up.
Place your diced pumpkin and chickpeas in an oven safe baking dish.
Toss with olive oil and cinnamon.
Roast for 30 – 35 minutes until the pumpkin is soft and caramelised.
Pour the Cape Malay Curry cooking sauce over the hot veg. Give a good mix through and place it back in the oven for another 5 – 10 minutes to simmer and reduce.