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Categories:
summer kosher salt extra-virgin olive oil yellow onion ground cumin ground cinnamon tomatoes garbanzo beans water fresh cilantro fresh ground black pepper
Viewed: 58 - Published at: 4 years agoIngredients
- 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
- 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.
