Cook the chickpeas in a pot with plenty of water. If you don't have pre-soaked chickpeas, you can use a can of cooked chickpeas, which I often do when I want to make the stew quickly without soaking chickpeas overnight.

First, cook the chickpeas until they are tender. Then add the pumpkin in pieces, sliced carrots, chopped green beans, tomato, and garlic.

Since the chickpeas are already tender, once everything is cooked to your liking, remove from heat, serve, and enjoy. You can also add a potato if you like. I add potatoes at home because my daughters love them, but it's optional.