2 October 2025

With autumn upon us once again, it’s time for pumpkin to make a return to the table. This versatile memeber of the squash family makes for perfect comfort food for the longer, chillier nights. KCC’s back catalogue features a number of pumpkin dishes – try this cousin of lasagne made with chickpeas and mixed greens and this roasted pumpkin with halloumi for starters.

This time, we’re using the pumpkin in a fritter made with chickpeas and fine bulgur wheat. Recently, we recieved some walnuts from a friend of a friend’s dacha outside Almaty, here in Kazakhstan, which are ideal for adding a nutty edge to these chickpea and pumpkin fritters. We also added some walnuts to a fruity salad made with lettuce, pear and pomegranate seeds to accompany the fritters. Dress it with equal parts of balsamic vinegar and extra virgin olive oil.

Ingredients (Makes 4 fritters)

• 200 g pumpkin
• 150 g chickpeas
• 25 g oats
• 20 g fine bulgur wheat
• 25 g walnuts
• One teaspoon dried oregano
• One teaspoon dried thyme
• One teaspoon cumin seeds

Method

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