Heat the oil in a very large pan, add the onion and sauté over a high heat for 2–3 minutes or until beginning to soften and colour. Add the garlic and ginger and cook for a few more seconds, then add the pumpkin and sauté for about 1 minute.
Turn down the heat to medium. Add the spices, bay leaves, tomatoes and carrots. Pour in the stock and bring to the boil. Stir in the raisins and cranberries, then cover and simmer for 10 minutes.
Stir the okra and red capsicum into the stew. Cover again and leave to simmer for 5 minutes. Add the chickpeas and stir. Simmer, covered, for a further 5–10 minutes or until all the vegetables are tender, but still retain their shape.
Pile the vegetable stew onto a platter (on top of hot couscous, if you like) and scatter over the toasted almonds and chopped parsley.