A harmonious platter of vibrant golden-yellow squash blossoms filled with spiced amaranth-chickpea mixture. Each blossom sits upon a pool of ruby-red pomegranate chutney, topped with fresh microgreens and a sprinkle of crushed roasted peanuts.

Spiced Chickepea Stuffed Squash Blossoms

Name: Spiced Chickepea Stuffed Squash Blossoms
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 12 fresh and clean squash blossoms; 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; to taste sea salt; 2 Tbsp pomegranate molasses; 2 garlic cloves minced; 1/4 cup roasted peanuts crushed; for garnish fresh microgreens; for frying extra virgin olive oil

Crispy, flavorful, summer squash blossoms with a twist.

Category Main Course

Prep 45 minutes

Cook 15 minutes

Style Fusion

Technique Steaming

Diet Friendly Vegan

Daily recipe · June 29, 2025

A little about this dish

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

Step 1 — 🥦🔥⏲️

Lightly steam the 12 fresh and clean squash blossoms until they are soft but intact. After steaming, set them aside to cool
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
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
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
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
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

A final fox tip

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!