Prepare chick peas according to packet directions. To shorten cooking time, soak the chick peas overnight.
Preheat oven to 180C fan forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with olive oil. Season. Roast, stirring half way, for 15-20 minutes or until golden and tender.
Heat 1 tbs of the oil in a large non-stick frying pan. Add onion and cook for 3 minutes or until soft. Stir in garlic and cumin for 1 minute or until aromatic. Stir in chickpeas. Coarsely crush mixture with a potato masher. Add pumpkin to pan and stir to combine. Remove from heat and stir in half the coriander.
Combine feta and cheddar in a bowl. Heat remaining oil in a non-stick frying pan. Place 1 tortilla in pan. Sprinkle with some cheese and top with a 1/4 of the pumpkin mixture. Sprinkle with more cheese and top with another tortilla. Use a spatula to press down and seal. Cook for 1 - 2 minutes or until golden. Transfer to a plate. Top with sour cream and fresh coriander.