Spiced Summer Squash With Garbanzo Beans and Browned Onions |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Haven't tried this one yet either but it looks delicious! Adapted from the The Oregonian. The garbanzo beans add some substance, making this a perfect light lunch or a fine offering at a vegetarian spread. Ingredients:
1 lb small summer squash, quartered lengthwise, ends and seed core trimmed (about 4) |
1 teaspoon kosher salt (divided) |
3 tablespoons extra virgin olive oil (divided) |
1 yellow onion, finely diced |
2 teaspoons ground cumin |
1/2 teaspoon ground cinnamon |
1 large tomato, cut into 1/2 inch dice |
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed |
1/4 cup water |
1/4 cup fresh cilantro (divided) |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Sprinkle the squash with 1/2 tsp of salt and set on a large rimmed baking sheet lined with paper towels. Let sit for 15 minutes, then pat dry with the paper towels and cut into 1-inch pieces.
2. Heat 1 1/2 tbl oil in a large (12-inch or so) skillet over med-high heat until hot, about 1 1/2 minutes. Add the squash and cook, tossing occasionally, until it browns and begins to soften, about 3 minutes. Transfer to a large plate.
3. Reduce the heat to medium, add the remaining oil, onion, and salt; cook, stirring, until onion begins to soften and brown, about 5 minutes. Add the cumin and cinnamon, stirring until they have become fragrant. Add the tomato, garbanzo beans and 1/4 cup water, cook and stir until water is almost completely gone and tomatoes soften, about 5 minutes.
4. Add the squash and cook, still stirring, so the squash is tender and picks up the flavor of the spices, about 5 minutes. Stir in half of cilantro and season with salt and pepper to taste. Sprinkle remaining cilantro upon serving.
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