Complicated but delicious sandwich. This has many complex flavors, but is relatively simple to make. The curry sauce goes really well with sweet potato fries (accidental discovery), and is one of the few I've seen that doesn't involve pastes, just simple curry powder.
Chickpea Pumpkin Ginger Patties with Curry Coconut Sauce and Balsamic Caramelized Onions
makes 8+ large patties
250 g. pumpkin puree (instructions here)
200 g. chickpeas (a little more than 1 can)
1 Tbs. chopped parsley
1.5 Tbs. flour
1 Tbs. ground ginger
1/2 Tbs. chili powder
1. Combine all ingredients in food processor, and process to combine.
2. Refridgerate for 2-3 hours.
3. In a small, heavy-bottomed skillet, heat 1 tsp. olive oil over medium heat. Form a flat patty in your hands (about the size of your hands, including fingers), plop in the oil and fry on one side for 5 minutes or so, until the patty slides easily around the pan when you shake it. Slide the patty off the pan gently onto a large spatula, add more oil to the pan (if needed), and the gently flip it into the oil and fry for another 5 minutes until the patty is relatively firm and golden-brown.
4. Server with curry sauce and balsamic onions (recipes below) on bread.
Coconut Curry Sauce:
1 tsp. olive oil
1/2 cup coconut milk (or cream)
1 clove garlic
1 Tbs. curry powder
1/2 Tbs. soy sauce
1. In a small sauce pan, heat the olive oil over medium heat. Saute the garlic until fragrant (~30 seconds).
2. Add remaining ingredients, bring to a boil, and simmer for 15 minutes, stirring occasionally.
Balsamic Carmalized Onions
1 Tbs. butter
1 red onion, sliced thinly
1 Tbs. sugar
1/2 tsp. salt
1.5 Tbs. balsamic vinegar
1. In a small pan over medium heat, melt butter.
2. Add onions, sugar, and salt to the pan and cook until onions are translucent.
3. Add balsamic vinegar, and cook for another 20 minutes or so, stirring occasionally and scrapping the bottom until onions are caramelized.