Best Spiced Summer Squash With Garbanzo Beans And Browned Onions Recipes

SPICED SUMMER SQUASH WITH GARBANZO BEANS AND BROWNED ONIONS

Spiced Summer Squash With Garbanzo Beans and Browned Onions image

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.

Provided by The Tiny Chef

Categories Beans

Time 35m

Yield 4 side dishes, 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 263.2, Fat 11.9, SaturatedFat 1.6, Sodium 772.7, Carbohydrate 34, Fiber 7.3, Sugar 4.9, Protein 7.7

SPICY SUMMER SQUASH WITH HERBS

Spicy Summer Squash with Herbs image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons extra-virgin olive oil
3 medium yellow or green summer squash or a mix, diced (about 1 1/2 pounds)
1 small jalapeno, minced (with some seeds)
1 medium onion, diced
1 1/2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 teaspoons finely chopped fresh sage or rosemary
1 large clove garlic, minced
1/4 cup minced fresh chives

Steps:

Heat the oil in a large nonstick skillet over medium-high heat. Add the squash, jalapenos, onions, vinegar, 3/4 teaspoon salt and pepper to taste and stir to combine. Cover and cook until the squash starts to brown, stirring twice during cooking, about 6 minutes.
Remove the lid and continue to cook, stirring occasionally, until the squash is nicely browned and tender, another 6 minutes. Add the sage and garlic and cook for 1 minute. Season with salt to taste. Stir in the chives, transfer to a bowl or platter and serve.

Nutrition Facts : Calories 87 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 133 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams