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Heat a wok or deep frying pan (with a lid) to low heat.
Add the curry paste and gently stir-fry for a minute or so.
Add the pumpkin and coconut milk with 1cup water. Cover with a lid and bring to the boil and gently simmer until the pumpkin is almost cooked.
Add your chickpeas and continue to simmer for another 10-15 minutes.
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