Stuffed courgette flowers with chickpeas, new potatoes and lemon olive oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Paul Gayler

Published 2006

  • About

Chefs eagerly await the summer and the arrival of the first courgette flowers to adorn their tables. If you are not lucky enough to grow your own or know someone who does, they can be found in specialist shops or country farm shops.


  • 12 courgette blossoms (female, small courgette attached)
  • 1 tablespoon olive oil
  • 1


Firstly clean the courgettes by gently washing the flowers and drying the outside.

For the stuffing, heat the olive oil in a pan, add the onion, garlic and pepper and cook over a low heat for 4-5 minutes until soft. In a separate pan bring to the boil 200 ml water, pour in the chickpea flou