Place a large stock pot over a low heat and add the oil, onion, and garlic. Cook until the onion is translucent.
Add the chickpeas, beans, and vegetable stock. Cover and keep over a low heat while you make the burghul balls (see below).
Once the burghul balls are made, bring the soup mixture to the boil and then add the burghul balls, one at a time. Stir to ensure the balls don't stick together.
Add the silverbeet, stir, and cook for 10 minutes or until the silverbeet is wilted.
Serve with a wedge of lemon.
Burghul Balls
Soak the burghul in 500ml of warm water for 30 minutes, then drain well to remove excess moisture.
Place the butternut pumpkin in a microwave container and cover with water. Cook in the microwave until soft. Drain well, then mash.
Combine the burghul and mashed pumpkin in a bowl with the onion, cumin, pepper, mint, chilli powder, and flour. Mix well to combine.
Roll spoonfuls of the mixture into balls and set on a plate, ready to add to the soup. If the mixture is too loose, add a little more flour.