300 g (101⁄2 oz) tinned chickpeas, drained
500 g (1 lb 2 oz) piece of jap pumpkin, peeled, seeded and roughly chopped, to yield about 300 g (101⁄2 oz) flesh
140 g (5 oz/1 cup) frozen peas
1 large green chilli, thinly sliced on an angle
2 spring onions (scallions), thinly sliced on an angle
60 g (21⁄4 oz/1⁄2 cup) chickpea flour (bean), plus extra for dusting
1 teaspoon cumin seeds
1 teaspoon ground coriander 3 tablespoons finely chopped
coriander leaves and stalks, plus extra leaves to garnish
1 tablespoon lemon juice
1⁄2 teaspoon sea salt
Coconut oil, for brushing
iceberg lettuce leaves, to serve
lemon wedges, to serve
Plain yoghurt, to serve
1. Bring a large saucepan of water to the boil. Add the chickpeas and pumpkin and cook for 15 minutes, or until the pumpkin is tender. Drain well, then tip the chickpeas and pumpkin into a bowl.
2. Use a potato masher to mash the chickpeas and pumpkin into a lumpy mixture. Sir in the peas, chilli, spring onion, chickpea flour, cumin, ground coriander, fresh coriander, lemon juice and salt. Cover and refrigerate until chilled.
3. Divide the mixture into eight even portions. Using wet hands, form the portions into discs or patties. Place on a tray lined with baking paper and refrigerate until ready to cook.
4. Preheat the frying pan and brush with oil. Lightly dust the the fritters with extra chickpea flour and place them in the pan. Cook for 3–4 minutes on each side, or until golden.
5. Serve warm, garnished with coriander leaves, with lettuce, lemon wedges and yoghurt on the side.
NOTE: These fritters can be made a day in advance. Cover with plastic wrap and refrigerate until you’re ready to cook them.