Peel the pumpkin, remove the seeds, and cut it into small cubes. Finely chop the garlic and add it to the onion along with the pumpkin. Let everything cook briefly in the pan.
Add half of the vegetable broth and let the pumpkin stew for 20 minutes over medium heat.
Stir in the orzo, raisins, and the remaining vegetable broth. Let simmer for another 10 minutes, stirring occasionally.
Meanwhile, toast the walnuts in a dry pan. Set aside, clean the pan, and add a generous amount of olive oil to fry the sage. Heat the oil thoroughly. Pluck the sage leaves and place them in the hot oil. Fry the sage leaves for three minutes until they are crispy. Be careful not to burn them. Remove them from the pan with a slotted spoon and drain on paper towels.
Add the drained chickpeas and spinach to the stew. Let cook for another five minutes until the spinach has softened. Adjust the seasoning with salt and pepper as desired.
Serve the stew topped with toasted walnuts and crispy sage.
