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
Cuisine: Fusion
Ingredients: 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

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

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

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!