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This is an excellent dish for buffet parties where there may be vegetarians. It's substantial and flavorful enough to attract omnivours while being animal-free. In Spain, however, a ham bone or salt pork might be tossed in for extra flavor - your call.

Time   -   (8 hrs soak, 1 hr run (1/2 hr work))
1. Soak CHICKPEAS overnight or about 8 hours. Drain them and put them in your soup pot with 4 cups of water, bring to a boil and simmer until done, about 40 minutes. You should end up with 3-1/2 cups.
2. Measure the chickpea cooking liquid and add enough water to make up 3 cups.
3. Peel PUMPKIN, cut into cubes about 1 inch on a side and add to the pot.
4. Peel POTATOES, cut into cubes about 1 inch on a side and add to the pot.
5. Cut BELL PEPPER into about 1 inch squares and add to the pot.
6. Peel TOMATO and chop very fine. Crush GARLIC and chop fine. Add both to the pot.
7. Grind CUMIN and add to the pot along with Salt, Pepper, and Paprika.
8. Bring it all to a boil and simmer until potatoes are tender, about 20 minutes.
9. Serve garnished with chopped Mint Leaves.