Spiced Summer Squash With Garbanzo Beans And Browned Onions

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

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

Recipe

• 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.