Chickpea fritters with yoghurt and mint

Ingredients

2 cups	Pumpkin, chopped (Main)
2 Tbsp	Olive oil
1 pinch	Salt & freshly ground pepper
2 tsp	Brown sugar
½ tsp	Nutmeg, grated
1 to fry	Olive oil
2 cups	Chickpeas, cooked, soaked overnight then boiled until tender (or use drained tinned chickpeas) (Main)
3	Eggs, separated
1 Tbsp	Plain flour
1	Yoghurt, to serve
1 handful	Mint leaves, to serve

Directions

1. Preheat the oven to 200C. Toss the pumpkin with the oil, seasoning, sugar and nutmeg, then put into a baking dish and cook for 40 minutes or until completely soft.
2. Mash the cooked chickpeas together with the pumpkin. Add the flour and egg yolks, season then stir to combine.
3. Beat the egg whites until stiff then fold through the chickpea mixture.
4. Heat a fry pan, add the oil and fry spoonfuls of the fritters for 2-3 minutes on each side or until golden.
5. Serve the fritters with yoghurt and fresh mint leaves.