Soak the chick-peas overnight in plenty of cold water. Next day discard any chick-peas that are floating on the top of the water. Rinse the rest well and cook in fresh water for 30-45 minutes, until slightly al dente.
Meanwhile, wash, halve and deseed the pumpkin, cut into wedges and peel if you wish. Cut the wedges into pieces. Place in a baking dish brushed with oil and add the vegetable stock. Season lightly with salt and bake in a preheated oven (200°C) for about 30 minutes. Sprinkle with a little balsamic cream from time to time.
Peel and slice the onions and add to the pumpkin for the last 5 minutes. Drain the chick-peas well. Carefully mix the chick-peas with the pumpkin and onion, add the rest of the oil, season and add balsamic cream to taste.
Wash the coriander, pick the leaves from their stalks and scatter over the vegetable salad. Put into bowls and serve lukewarm.
Cannot be frozen