Spiced Summer Squash With Garbanzo Beans and Browned Onions

Name: Spiced Summer Squash With Garbanzo Beans and Browned Onions
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 side dishes, 4 serving(s)
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 tomatoes, 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

⏱ 35 mins 🍽 4 side dishes, 4 serving(s) 🏷 Beans

This vegetarian bean dish combines summer squash with spiced garbanzo beans and caramelised onions. The squash is first salted to draw out moisture, then browned before being simmered with cumin, cinnamon, tomato, and chickpeas. Finished with fresh cilantro, it offers a hearty yet light option for a meal. The recipe yields four side portions and takes roughly 35 minutes to prepare from start to finish.

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 tomatoes, 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

Method

Take the squash and season it with 1/2 tsp of the salt, then place it on a paper towel-lined baking sheet. Allow it to rest for 15 minutes before patting it dry and cutting it into 1-inch pieces.
Warm 1 1/2 tbl of the oil in a large skillet for about 1 1/2 minutes. Cook the squash pieces, turning them now and then, until they start to brown and soften, which should take around 3 minutes. Move the squash to a plate.
Turn the heat down to medium and pour in the rest of the oil. Add the onion and the remaining salt, cooking while stirring for about 5 minutes until the onion softens and browns. Mix in the cumin and cinnamon until their aroma is released. Add the tomato, garbanzo beans, and 1/4 cup water, cooking and stirring for approximately 5 minutes until the liquid is nearly gone and the tomatoes soften.
Return the squash to the skillet and cook, continuing to stir, for about 5 minutes until the squash is tender and infused with the spices. Stir in half of the cilantro and season with salt and pepper. Garnish with the leftover cilantro when serving.

Nutrition (per serving)

Sodium772700 mg

Recipe details

CategoryBeans

AuthorThe Tiny Chef