During the recent AFL finals series I found myself home on a Friday or Saturday night each weekend cheering on my beloved Sydney Swans until they unfortunately bowed out for the year. I’m a mad football fan but B is somewhat less enthused so I decided I would make up for yet another Saturday night in by whipping up some hearty homemade pumpkin and chickpea burgers, served with thick-cut chips to help ease his pain (and ultimately mine too, as the Swans lost that night, boo). They turned out really delicious and it was probably lucky we ate them before a night on the couch as we were so full that we couldn’t move far anyway! Now to get ready for the cricket season to commence!
Ingredients List
- Half a pumpkin
- Fresh rosemary
- 1 can chickpeas
- 1 small onion
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp nutmeg
- 1 egg
- Fresh basil
- 2 slices of bread
- 1/2 cup flour
Steps
- Preheat oven to 180C
- Peel and dice the pumpkin then spread onto a tray. Drizzle on some oil and sprinkle with fresh rosemary then roast for 20 minutes, or until cooked through and softened
- Drain and rinse the chickpeas then mash in a large bowl until broken down. I left some bits slightly chunky, but make it as smooth as you like
- Place the bread in a food processor and blitz until it forms small breadcrumbs, set aside
- Dice the onion, mince the garlic, lightly beat the egg and set aside
- When the pumpkin is cooked add it to the chickpeas and mash until smooth
- Add the onion, garlic, egg, spices and some torn fresh basil and rosemary to the pumpkin mixture and stir well
- Add the flour and stir until combined
- Slowly add the bread crumbs until the mixture holds together. You probably won’t need all of them, but just see how you go.
- Form the mixture into balls and place in a frypan to cook, flattening them slightly.
- Cook on a medium heat for approximately 5 minutes each side, then serve
- Enjoy!
The mixture makes about 6 patties and we ate the rest of them during the week with salad or steamed veggies, rather than in a burger. The patties are full of flavour and reheat easily in a frypan or an oven on low heat.
Are you sports mad like I am? Do you have a favourite meal to eat while watching a game?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life! 5 Comments on Recipe: Pumpkin and Chickpea Burgers
1Pingbacks & Trackbacks on Recipe: Pumpkin and Chickpea Burgers
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[…] Pumpkin and Chickpea Burgers (I Spy Plum Pie) […]
Elizabeth
September 30, 2013 at 6:48 pm (11 years ago)Chickpea and pumpkin is an unbeatable combo no matter what permutation you choose!
Elizabeth recently posted…Spiced chickpea and carrot salad with fried almonds
I Spy Plum Pie (admin)
October 2, 2013 at 3:22 pm (11 years ago)They really are made for each other, aren’t they!
Kiersten @ Oh My Veggies
October 5, 2013 at 5:05 am (11 years ago)I love burgers made with chickpeas! And adding pumpkin sounds even better. These look delicious!
Kiersten @ Oh My Veggies recently posted…What I Ate This Week | Buffalo Cauliflower Bites Are Your New Favorite Snack
I Spy Plum Pie (admin)
October 5, 2013 at 12:37 pm (11 years ago)Thanks Kiersten! I love the combination of pumpkin and chickpeas in anything, and burgers are no exception!