A vibrant and flavorful dish featuring delicate squash blossoms filled with spiced chickpeas, topped with pomegranate chutney and garnished with microgreens.
Ingredients
Squash Blossoms
2cupscooked or canned chickpeas
0.5cupcooked amaranth
1tspcumin powder
1tspcoriander powder
0.5tspturmeric powder
0.5tspcayenne pepper
1tsplime zest
1Tbsplime juice
to tastesea salt
2Tbsppomegranate molasses
2clovesgarlic minced
0.25cuproasted peanuts crushed
Garnish
for garnishfresh microgreens
for fryingextra virgin olive oil
Instructions
Steam the squash blossoms until soft, then cool.
Mix chickpeas, amaranth, spices, lime zest, lime juice, and salt to make filling.
Fill each blossom with the chickpea mixture and seal.
Pan-fry the stuffed blossoms in olive oil until crispy and golden, then drain.
Simmer pomegranate molasses with minced garlic until thickened.
Arrange fried blossoms on the chutney, garnish with crushed peanuts and microgreens.
Notes
Ensure to handle the squash blossoms gently to prevent tearing.