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Pumpkin and Chickpea Cakes
500g wedge pumpkin, peeled, deseeded and cut into 3cm slices ¼ cup extra virgin olive oil, plus extra to fry salt and ground black pepper, to taste 1 large onion, chopped 2 cloves garlic, chopped 1 tbsp finely grated fresh ginger 2 tsp ras el hanout spice mix 2 x 400g cans chickpeas, drained (reserving aquafaba) then rinsed and drained ½ cup roasted salted cashews ¼ cup chopped coriander or parsley leaves Aquafabulous Mayonnaise or good-quality mayonnaise, to serve ½ cup fruity chutney, mixed with 2 tbsp tamarind purée if desired, to serve
© Annabel Langbein Media
Preheat oven to 180°C fanbake and line an oven tray with baking paper for easy clean-up. Spread out pumpkin on the tray, drizzle with 1 tbsp of the oil and season with salt and pepper. Roast until tender and starting to brown (about 30 minutes).
While pumpkin cooks, heat the remaining oil in a frypan and cook onion over a medium heat until softened (5-6 minutes). Add garlic, ginger and spice mix and cook for another 2 minutes. Remove from heat.
Transfer roasted pumpkin to a food processor and whizz to a purée. Add onion mixture, chickpeas, cashews and coriander or parsley and pulse to break up chickpeas to a coarse mealy crumb – you want a little texture so don’t purée.
Use lightly oiled hands to form 8-12 soft patties – I usually use about a third of a cup for each. Heat a little extra oil in a heavy-based frypan and fry over a medium heat until golden (about 5 minutes each side). Serve with a dollop of mayo and a spoon of chutney on the side.
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