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Chickpea, pumpkin and coriander fritters

NZ Herald

1.0 / 5 FROM 2

1 Tbsp	Vegetable oil
1	Red onion, chopped
1	Green chilli, large, thinly sliced
1 clove	Garlic
1 tsp	Fresh ginger, grated
1 tsp	Turmeric
1 tsp	Cumin seeds
1 tsp	Garam masala
500 g	Pumpkin, cut into large pieces
200 g	Chickpeas, tinned. Well drained and rinsed.
40 g	Frozen peas
2 Tbsp	Besan (chickpea flour)
1 handful	Fresh coriander, roughly chopped
1	Vegetable oil, for frying
½ tsp	Sea salt
1 to serve	Chilli sauce

Heat the oil in a frying pan set over high heat and cook the onion, chilli, garlic and ginger for 2-3 minutes, until softened.
Stir in the turmeric, cumin and garam masala and cook for 1 minute, until aromatic. Remove from the heat.
Cook the pumpkin in a large saucepan of boiling water for 10 minutes.
Add the chickpeas and peas and cook for a further 2 minutes, until the pumpkin is tender.
Drain well and roughly mash with a potato masher, making sure the chickpeas are roughly broken up.
Combine in a bowl with the onion mixture, besan, coriander and salt.
Fill a heavy-based saucepan one-third full with vegetable oil and heat over medium/high heat. The oil is ready when the surface of the oil is shimmering.
Using slightly wet hands, form the mixture into walnut-sized balls and drop them directly into the hot oil, 5-6 at a time, and cook until golden.
Transfer to a plate lined with kitchen paper. Serve with hot chilli sauce for dipping, if liked.