Chickpea Pumpkin Burgers

Two little pumpkins, too many recipes was I tempted by. For a few weeks the pretty little squashes graced my kitchen table while I imagined the occasion for their sacrifice. The carving knife was finally brought out after I thought of the idea of pumpkin burgers. To fill them out, my thoughts centered on chickpeas.

While pumpkin butchering is a rather laborious experience, the yield is worth the effort: a few cups of flesh stashed away in the freezer, and roasted pumpkin seeds, scrumptious patties and wholesome pumpkin scones were offered up this past weekend. Certainly a cure for the onset of the winter blues.

I don't recall pairing chickpeas with pumpkin before, but after tasting this vegetarian burger, I now know what I was missing. Modified somewhat from Helen's original recipe, I served these with a slice of rye bread coated with caraway seeds, and my classic tomato chutney, which I also changed by adding soaked sun-dried tomatoes.

Chickpea Pumpkin Burgers

Recipe by Lisa Turner Published on November 18, 2008 Simple, nourishing and delicious vegetarian "burgers" made with chickpeas and roasted pumpkin and seasoned with spices and herbs Print this recipe Ingredients: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 1/3 cups roasted pumpkin (see below) 1 small onion, chopped 1 clove garlic, chopped 1 jalapeño, seeded and chopped 1 egg 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander pinch of cayenne large handful of fresh basil, chopped large handful of fresh parsley, chopped 1/2 cup chickpea flour (besan) 1/2 to 2/3 cup bread crumbs 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper olive oil for brushing and frying Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft. Drain and set aside. To roast the pumpkin, preheat an oven to 425°. Chop the pumpkin into large pieces and arrange on a baking sheet lined with parchment paper. Brush generously with olive oil and sprinkle with sea salt and black pepper. Cook until the pumpkin can be easily pierced with a fork — about 20 to 30 minutes. Transfer to a bowl and mash with a fork or potato masher. (Otherwise, cook the pumpkin according to your preference. Or, if using canned pumpkin, make sure that it is unsweetened.) Place the chickpeas, pumpkin, onion, garlic, jalapeño, egg, spices and herbs in a food processor. Process until smooth and transfer to a bowl. Stir in the chickpea flour and enough bread crumbs so that the mixture is moist but thick and dry enough to shape into patties about 3 inches in diameter and about 1/2-inch thick. Stir in the salt and pepper. Heat a shallow pool of olive oil over medium heat in a large non-stick pan. Fry the patties for 3 to 5 minutes a side until golden brown. Drain on paper towels and serve warm with your favorite condiments or sauces. Makes 6 burgers