
Spiced Chickepea Stuffed Squash Blossoms
Category
Main Course
Prep
45 minutes
Cook
15 minutes
Style
Fusion
Technique
Steaming
Diet Friendly
Vegan
Daily Recipe: June 29, 2025
Experience a fusion of traditional flavors and modern techniques with this dairy-free Indian-inspired creation. Key ingredients include fresh summer produce, chickpeas, and pleasant aromatic spices that capture the essence of Indian cuisine.
Ingredients (for 2)
- Fresh and clean squash blossoms - 12
- Cooked or canned chickpeas - 2 cups
- Cooked amaranth - 1/2 cup
- Cumin powder - 1 tsp
- Coriander powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Cayenne pepper - 1/2 tsp
- Lime zest - 1 tsp
- Lime juice - 1 Tbsp
- Sea salt - to taste
- Pomegranate molasses - 2 Tbsp
- Garlic cloves - 2 - minced
- Roasted peanuts - 1/4 cup - crushed
- Fresh microgreens - for garnish
- Extra virgin olive oil - for frying
Preparation
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Step 1 - 🥦🔥⏲️Lightly steam the 12 fresh and clean squash blossoms until they are soft but intact. After steaming, set them aside to cool
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Step 2 - 🥣🌿🍋In a mixing bowl, add 2 cups cooked or canned chickpeas, 1/2 cup cooked amaranth, 1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp cayenne pepper, 1 tsp lime zest, 1 Tbsp lime juice and sea salt to taste. Mix them all until well combined
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Step 3 - 🥦🥣💐Fill each squash blossom with the chickpea mixture you prepared earlier. Make sure to twist the end of the blossom to seal it
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Step 4 - 🍳🌻🔄Heat some extra virgin olive oil in a skillet over medium heat. Pan fry the stuffed blossoms until they are crispy and golden. After frying, remove them and drain on paper towels
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Step 5 - 🍯🔥🥣In a small saucepan, simmer 2 Tbsp of pomegranate molasses on low heat with 2 cloves of minced garlic. Continue until it thickens to a chutney consistency
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Step 6 - 🌻🥜🌱Arrange the fried squash blossoms on top of the pomegranate chutney. Garnish with 1/4 cup of crushed roasted peanuts and fresh microgreens
Additional
You can replace amaranth with quinoa or couscous if desired. For nut allergies, omit the peanuts and top with sesame seeds instead. This dish is a fabulous way to utilize summer squash blossoms, often found at farmers markets during this season. While these blossoms are often deep-fried, they are just as delicious with a quick pan-fry, making them much healthier. Children can help by stuffing the blossoms or garnishing the dish!