Start with your aromatics. Heat the olive oil in a large, shallow, flameproof casserole dish over medium heat. Add the onion and sauté for 3–5 minutes until starting to soften. Add the garlic and ginger and cook for 1–2 minutes until fragrant. Stir in the curry leaves and turmeric and cook for another 1–2 minutes.

Add some heartiness. Add half the chickpeas to the dish, stirring to coat them in the spices and aromatics, and cook for 6–8 minutes. Use a potato masher to crush the chickpeas to break them down and thicken the curry. Add the coconut milk and stir well to combine. Then stir in the pumpkin and stock and bring to a gentle boil. Reduce the heat to low and simmer for 20–25 minutes until the pumpkin is tender.

Stir the kale or spinach into the curry. Cook for another 5–10 minutes until wilted. Taste the curry and season with salt and pepper. Top the curry with a dollop of yoghurt, then scatter on the remaining chickpeas, the extra fried curry leaves and the chilli flakes and serve with the warm pita bread.