Place the cubed pumpkin into a pot with about ½ cup water. Simmer until tender. Drain the pumpkin and mash half. Set aside.
Fry the caraway seeds, paprika and ground coriander in the oil, stirring occasionally, for 2-3 minutes. Add the garlic and fry another minute, until just golden. Add the mashed pumpkin and salt and stir to combine. Remove from the heat.
Stir through the chickpeas and remaining chunky pieces of pumpkin. Add in the lemon juice and a generous amount of fresh parsley, and toss gently. Add more salt to taste. Eat with flatbread.
Verrry carby! Yumm. I would wash and then steam the pumpkin with the skin on and remove it after cooking. That would save some minutes used paring the pumpkin before cooking. Plus, i would want to avoid the pumpkin absorbing a lot of water while cooking directly in it. I might also tweak the seasonings just a bit since i'm not very exotic that way, but the 'good carb' factor of this looks satisfying to the max! I would love to eat this with a great big mixed green salad (escarole, arugula, romaine, green leaf, raw onion, olives) would be delish! Thanks for the idea. i am really hungry now.