Summary

Ingredients

• Oil for frying
• 1 medium onion (s)
• 1 clove garlic
• 120 g chickpea flour
• 10 g yeast flakes
• 180 g pumpkin (Hokkaido or butternut squash)
• 1 teaspoon salt
• 1 teaspoon harissa
• 1 pinch (s) nutmeg
• 0.75 teaspoon ¾ pepper
• 100 ml water

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Instructions

1. Peel the onion and garlic and cut the onion into cubes, press the garlic. Heat the frying oil in a pan and fry both for a few minutes until the onions are translucent.
2. In the meantime, put the rest of the ingredients, except for the water, in a bowl. Add the onions and garlic. Gradually mix everything thoroughly with the water using a spatula. The mass should have a firm, tough, batter-like consistency.
3. Lay out four pieces of cling film and put a quarter of the mixture on the film. Roll up the foil tightly and twist in the ends. Now cook the sausages in a steamer for 40 minutes.
4. The chickpea sausages can be consumed immediately after cooling. They gain strength as they cool down. You can also fry them in a little oil on all sides and enjoy them warm.
5. The sausages also taste good as a topping on bread and go well with salad.