Eva Agha’s Stuffed Dishes Are Perfect Treat for Cold Days

Pretty much any food can be better with the right stuffing—and no one knows this better than Eva Agha. The author of the food blog The Curious Chickpea is the mastermind behind some of our favorite stuffed dishes, and we’re bringing you three of her very best.

Fried Rice Stuffed Pumpkins

If you love rice and pumpkins in equal measure, this recipe is just the thing for you. Tofu and mushrooms will make it even tastier, and you can make things even better by using peanuts or cashews as a topping.

View this post on Instagram

You know those days when you’re feeling fancy but also want shortcuts? Well, you need this recipe for pumpkin fried rice stuffed into mini pumpkins! I know, cute right? 🎃 The shortcut and secret to this dish is to use @Anniechunsinc sprouted brown rice. No planning ahead required, you’re welcome! ad Fried Rice Stuffed Pumpkins 6-8 mini pumpkins 1 1/2 cup diced pumpkin or butternut 2 tsp oil 1/2 block extra firm tofu, crumbled 6 scallions, thinly sliced, light and dark parts separated 3-4 cloves garlic, minced 2 tsp minced ginger 4 red chilies, minced (more or less to taste) 4oz shiitake mushrooms sliced 3 boxes @anniechunsinc Brown Sprouted Rice (not microwaved) 4 tbsp soy sauce 4 tbsp Chinese cooking wine (sub mirin or broth) 1 tbsp toasted sesame oil 1/4 cup chopped peanuts or cashews 1. Preheat oven to 400 ºF. Wash and cut the tops off the mini pumpkins and scoop out the seeds. Place tops back on the pumpkins and rub the skins with a small amount of oil. Bake the pumpkins on a baking tray for about 30 minutes, or until the pumpkins are tender. 2. Cook the diced squash alongside the pumpkins. Toss 1/4 to 1/2-inch cubed squash in a small amount of oil and bake in a tray until tender (~15-20 minutes). 3. When pumpkins and squash are cooked, make the fried rice. Heat a wok or large skillet over medium high heat. Add a teaspoon of oil and the tofu. Cook the tofu until it is lightly golden in spots, about 4-5 minutes. Remove from the pan. 4. Add the second teaspoon of oil to the pan and the light part of the scallions, garlic, ginger, chilies, and shiitake mushrooms. Cook until the mushrooms have released their water and browned in spots, about 3-4 minutes. 5. Add the rice, cooked squash, tofu, soy sauce, and cooking wine. Fry about 4-5 minutes until the rice is tender. Stir in the toasted sesame oil, the dark green part of the scallions, and the peanuts. Taste and adjust seasoning as needed. 6. Stuff the rice into the pumpkins and garnish with some minced chilies, chopped peanuts, and extra green onions. Serve and enjoy, pumpkin (skins) and all! You may have extra fried rice depending on size of pumpkins, feel free to serve it alongside. 💕

A post shared by Eva Agha (@thecuriouschickpea) on

Wasabi Chickpea Salad Stuffed Avocados

We bet that stuffing avocados never crossed your mind, but now’s as good time as ever to give it a try. Agha’s recipe includes chickpeas, wasabi seaweed snacks, and several more common ingredients, but you can only use it as a jumping-off point for your own stuffed avocado dishes.

View this post on Instagram

Cute food is the best food! Case in point: these wasabi chickpea salad stuffed avocados. Going all out, level 10 cuteness right here! These little guys are made with @anniechunsinc wasabi seaweed snacks to give that chickpea salad an edgy* un-tuna salad vibe. *If by edgy we really mean wasabi spicy. #ad These stuffed avos make a great entree or satisfying snack. If anyone is doing a socially distant outdoor event this holiday weekend then I highly recommend putting together this easy recipe! Tips: the wasabi seaweed chickpea salad can be made in advance, and then cut and stuff the avocados when its time to serve! If you want to set them up in advance rub the avocados with some fresh lemon juice and they’ll keep in a sealed container in the fridge for a couple of days though are best enjoyed the same day. Leave the 🥑 unpeeled if you want to eat with a spoon. To make them you need: 15oz can chickpeas, drained and rinsed 10 sheets Annie Chun’s Wasabi Seaweed Snacks ¼ cup minced red onion ¼ cup minced celery 2 tbsp minced chives ¼ cup vegan mayonnaise 1 tbsp dijon mustard 1 tbsp seasoned rice vinegar Salt and pepper to taste 4 avocados 1 lemon, cut in half Sesame seeds (optional) . 1. Lightly mash the chickpeas in a mixing bowl using a potato masher or a fork. 2. Finely mince the Wasabi Seaweed Snacks with a knife and add to the mashed chickpeas along with the red onion, celery, chives, vegan mayonnaise, mustard, and rice vinegar. Stir to combine and season with salt and pepper to taste. 3. Cut avocados in half and remove the pit. If the pit is small you can scoop out extra avocado and set it aside for another use. Gently rub the cut avocado with a lemon (to slow browning). 4. Optional: spread sesame seeds on a plate and dip the cut side of avocado in the sesame seeds. Use a piece of plastic wrap or paper towel to partially cover a portion of the avocado to make a clean line. 5. Peel off the skin of the avocado and fill with the chickpea salad. Garnish with extra chives and black pepper and serve! Leftovers will keep for 2-3 days in a sealed container in the fridge. But it’s best enjoyed right away. On its own, the chickpea salad will keep for about a week.

A post shared by Eva Agha (@thecuriouschickpea) on

Stuffed Twice Baked Potatoes

Stuffing baked potatoes never gets old, and Agha’s recipe for this dish is pure perfection. After baking her potatoes, she filled them with creamed collard greens, making a delicious and crispy appetizer perfect for any occasion.