Pumpkin Fritters with Spiced Chickpea Couscous

theguardian.com

Desiree McGill

¼ pumpkin (approx 900g), grated, reserving ⅓ for the quickle

1 Spanish onion, reserving ¼ for the quickle

1 cup (110g) chickpea (besan) flour

1 tsp baking powder

2 tsp paprika

1½ tsp ground coriander

½ tsp garlic powder

1 tsp salt flakes, plus extra for sprinkling

3 tbsp olive oil

Remaining pumpkin (approx 300g), grated

Remaining ¼ onion, thinly sliced into half-moons with the grain

½ cup apple cider vinegar

2 tbsp honey

¼ tsp cumin seeds

1 tsp salt flakes

subheading: For the spiced chickpea couscous:

1 cup (200g) couscous

1 tin (400g) chickpeas, drained and rinsed

1 tsp sweet paprika

1 tsp coriander

½ tsp garlic powder

¼ cup olive oil

1 tsp salt

½ tsp cracked pepper

¼ bunch of mint, saving ¼ cup leaves for garnish

subheading: For the final bits and bobs:

½ cups coconut yoghurt (or regular yoghurt, if you’re not veganising)

½ tsp sweet paprika

Reserved mint leaves

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