Spiced Summer Squash With Garbanzo Beans and Browned Onions

"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."
 
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Ready In:
35mins
Ingredients:
11
Yields:
4 side dishes
Serves:
4
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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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RECIPE SUBMITTED BY

I live in a booming town on the West Coast, close to a mountain range and the beach. My favorite cookbook is my mother's old Betty Crocker cookbook, because I have such fond memories of baking with her when I was younger. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group09okra.jpg><img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group06grape.jpg> <b>Chef of the Day: Sept 5th, 2008</b>
 
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