Chickpea and Pumpkin Curry
Soak chickpeas overnight in a large amount of water. The next day, drain chickpeas and place in a large pot with about 1 liter (approximately 4 1/4 cups) fresh water. Bring to a boil. Cover and simmer until chickpeas are soft, about 1 hour.
Cut pumpkin into 1 cm (approximately 1/2 inch) cubes. Rinse, halve, core and cut tomatoes into cubes. Rinse pepper, remove seeds and dice. Peel and finely chop onion, garlic and ginger and fry in hot ghee.
Add cumin, turmeric and coriander and fry, stirring, about 1 minute. Add pumpkin cubes and fry 2 minutes more. Drain chickpeas and add, along with pepper and tomatoes. Add 200 ml (approximately 1 scant cup) water, along with coconut cream. Simmer over low heat about 15 minutes.
If needed, add additional water. Season with salt, chili powder, sugar, cinnamon and garam masala. Rinse parsley, shake dry and cut leaves into thin strips. Divide curry among bowls and sprinkle with parsley and grated radish (if desired).