Persian pumpkin and chickpea curry

½ large pumpkin or butternut squash, peeled, deseeded and cut into bite-sized cubes, about 400g prepared weight

Sunflower oil

Ground cinnamon

75g walnut halves

2 garlic cloves, finely chopped

1 onion, chopped

7cm piece of cinnamon bark

1 tsp ground cumin

1 tsp ground turmeric

2 x 400g cans chickpeas, drained and rinsed

100ml pomegranate juice

75g pomegranate molasses

½ tsp salt

¼ tsp ground black pepper

Freshly grated nutmeg, to taste, or a pinch of ground nutmeg

1 unwaxed orange, zested

About 500ml water, as needed

Maple syrup, optional

80g pomegranate seeds

Salt and ground black pepper

Chopped flat-leaf parsley or coriander, to garnish