Pumpkin Kebabs with Chickpeas and Bulgur


I really believe these vegan kebabs are a lot more flavourful then meat kebabs. The original recipe is from the incredible book "Fresh India" by Meera Sodha. It is slightly altered in technique, and also includes bulgur.


The quantities given will generously feed 3 people. In a food processor place:

  • Pumpkin flesh roasted, 400 gr

I cut the pumpkin in quarters and roast them in a 200 Celsius degree oven for about 90 minutes, until easily pierceable with a fork, then let them come to room temperature. The flesh is easily removed by passing a knife between the skin and the flesh. I keep it in the fridge until use, it will easily last a week.


Once pureed add:

  • Chickpeas, 200 gr, boiled (so either from a can, or if like me, you always prepare more and keep stock use that!)

  • Bulgur, 60 gr, softened (I soak it in hot water, with a bit of lemon juice, adding more water when it has soaked it up, until it is soft to the tooth, which should take about 1 hour, and keep it on the fridge until use)

  • Coriander stems, roughly chopped, 1/2 cup

  • Ginger, grated, 1 heaped tbsp

  • Garlic, roughly chopped, 1 large clove

  • Green Chili, roughly chopped, 1 pc

  • Bread Crumbs, 40 gr, about 1/2 cup

  • Chili flakes, 1/2 tsp

  • Cumin, ground, 1/2 tsp

  • Garam Masala, 1 tsp

  • Black Pepper, ground, 1/2 tsp

  • Salt, to taste (but at least 1/2 tsp)

Work it into a uniform mixture. Some water will be released from the pumpkin flesh, chickpeas, and bulgur when you work them. If the mixture looks and feels too wet, spread it on a baking tray and place in a 100 degree Celsius oven for about 1 hour, until it dries out enough to be pliable into kebab shapes. They will be delicate anyway, but you want them quite dry.


If you don't have a food processor, use a bowl and a masher or fork to work the pumpkin first into a pulp, then add the rest of the ingredients very finely chopped.


Shape into mini kebabs, and refrigerate for at least 1 hour or until use. Heat a non stick pan over medium to high heat, and brush surface with oil. Place kebabs and allow a crust to form on each side, about 3 minutes per side. All ingredients are already cooked so you just want some crunch texture on the surface and some color.


Serve with pita breads and a crunchy salad of for example:

  • Cherry Tomatoes

  • Radishes

  • Cucumber

  • Spring Onions

  • Coriander Leaves

And if not vegan definitely include yoghurt in your garnishes.