Heat 1 tbsp. oil in a pan and saute the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.
Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.
Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle.
When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves.