Hazelnut Free Turmeric-Ginger Stuffed Endive Leaves
These little bites pack an impressive amount of flavor into a single crisp leaf. Golden-spiced chickpeas and fluffy quinoa come together with bright lemon juice, fragrant ginger, and earthy turmeric for a filling that's warm, satisfying, and genuinely exciting to eat. The cool, slightly bitter crunch of Belgian endive is the perfect contrast to that savory, spiced interior — no extra equipment or complicated technique required. A scatter of fresh parsley and a handful of jewel-like pomegranate seeds finish everything off with color and a little pop of sweetness. Tree nut allergies can make navigating spiced dishes tricky, since many recipes lean on nut-based garnishes or sauces, but every ingredient here is straightforwardly plant-based and nut-free from start to finish. This one works just as well as an elegant appetizer at a dinner party as it does a light weeknight meal you can pull together without much fuss.
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Learn more →Ingredients
4 servings
For the filling
- ½ cup quinoa, rinsed
- 1 cup water
- 2 tbsp extra virgin olive oil, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
- 2 tbsp lemon juice (from about 1 lemon)
For serving
- 2 heads belgian endive, leaves separated
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1–2 tbsp extra virgin olive oil, for drizzling
- 1 tbsp pomegranate seeds (optional)
Instructions
- 1
Combine the rinsed quinoa and 1 cup water in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 12 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, heat 1 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just golden at the edges, about 1 minute — watch closely, as they can brown quickly.
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