Sauté sliced onion until soft (approx. 5 minutes).
Add Moroccan Souk Spice and stir to release fragrances.
Pour in tomatoes, water and chickpeas, then cover the pot with a lid and bring to a gentle boil.
Once ingredients in the pot are bubbling, lower to medium heat and allow to simmer for 15 minutes. Stir occasionally, adding more water as needed, 1 tbsp at a time.
Add pumpkin and cook for a further 15-20 minutes, stirring gently.
To serve
Serve with fresh herbs, top with Greek yoghurt and cracked pepper to taste.
