Drain the chick peas and put in a large pan with the vegetable stock. Bring the pan to boil, cover and simmer for 1 hour, until the chickpeas are soft.

Chop 3 tablespoons each of coriander, parsley and mint and reserve. Add cubed pumpkin and courgette (cut and seeded) and add to the stock and chickpeas. Heat some oil in a pan and sweat off the onions and spices (turmeric, cinnamon, cumin , pepper and ginger) for 8 minutes.

Add more oil and simmer the mix, add the flour and simmer for 2 minutes.

Add the chopped vegetables to the stock and chickpeas and allow to cook uncovered for 10 minutes, stirring.

Add 2-3 ladles of soup broth into the spicy onion pan, stirring constantly, which will help thicken the soup.

Add the onion mix to the soup pan, stirring gently for 2-3 minutes to get rid of the "floury" taste.

Add the fresh lemon and lime juice and the chopped fresh herbs and season well.

Serve hot.