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 saw Helen Graves' pumpkin and chickpea burgers. 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.
This is also my submission to Weekend Herb Blogging, hosted this week by Siri.
|Chickpea Pumpkin Burgers|
|Recipe by Lisa Turner|
Adapted from Food Stories
Published on November 18, 2008
Simple, nourishing and delicous vegan-friendly "burgers" made with chickpeas and roasted pumpkin and seasoned with spices and herbs