Quarter the pumpkin, remove seeds, peel, wash and cut into small cubes. Onions peel and dice. Heat 2 tablespoons of oil in a pot, fry onions in it. Add pumpkin and steam briefly. Deglaze with broth and coconut milk. Season with cumin, salt and pepper. Cover and simmer for about 25 minutes at low heat
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 5 minutes on each side. Wash apples, quarter them and remove seeds. Cut into large cubes. After approx. 15 minutes of cooking time add apples to the stew and finish cooking. Coarsely chop peanuts, add them to the meat in the last 2 minutes of the cooking time and fry with the meat. Season meat with salt and pepper
Wash the herbs, dab dry. Cut chives into small rolls. Pluck the coriander leaves and chop finely, except for a little bit for garnishing. Put the chick peas in a sieve, rinse, drain and add to the soup. Heat the soup again. Cut the meat into small pieces and add to the soup with the peanuts. Season soup, sprinkle with chives and coriander and garnish