Lightly spray a large saucepan with cooking oil spray and heat on medium.
Cook onion for 5 minutes, stirring, until golden.
Stir in cumin and paprika and cook for 30 seconds, until fragrant.
Add pumpkin, tomato and chickpeas, water and the KNORR Roasted Vegetable Bake and season (to taste).
Cook, covered, for 10 minutes, until pumpkin is tender.
Meanwhile, heat oil in a small frying pan on low.
Fry bread, garlic and peanuts for 2 minutes, until golden.
Blend in a food processor until mixture resembles breadcrumbs.
Stir through parsley.
Add cannellini beans and green beans to pumpkin mixture and toss gently until heated through.
Serve sprinkled with crumb mixture.