1/4 cup tomato salsa (the kind you use for nachos)
1/2 cup grated tasty cheese
How to make it
Preheat oven to 180C (350F)
Cut the tops off the pumpkins, scoop out the pulp and seeds, discard.
Lightly paint the insides with oil and put the lids back on them and put the pumpkins in the oven for an hour.
Meanwhile, boil the chickpeas in a small saucepan, keep them simmering while youre doing everything else.
Spray a medium saucepan with oil, add carrot, parsnip and leek and a small amount of the stock. Cook for about 5 mins til the veggies are soft. Stir in the cornflour. Add the remaining stock and spices. Cook til its thick and saucy.
Stir in drained chick peas, normal peas and salsa.
Take the pumpkins out of the oven and tip out any juice that has happened in them.
Sprinkle a little of the cheese in the bottom of each pumpkin, then fill up with the veggie mixture. Sprinkle some more cheese on top, replace the pumpkin lids and bake for a further 15-20 minutes.