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.
Provided by The Tiny Chef
Categories Beans
Time 35m
Yield 4 side dishes, 4 serving(s)
Number Of Ingredients 11
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
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
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
INDIAN-SPICED CAULIFLOWER, SPINACH, AND GARBANZO BEANS
A tasty vegetarian dish without cheese or salt. The spices are refreshingly different. Adapted from a FamilyCircle magazine recipe.
Provided by kindcook
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large, lidded non-stick pot.
- Add onions and cook, stirring occasionally, for 6 minutes, until nicely browned.
- Stir in garam masala and cook for 30 seconds.
- Add tomatoes with their juice and heat until boiling.
- Add spinach and continue stirring until it is wilted down. Put on lid and simmer 20 minutes. Spinach should be very well done.
- Remove lid, stir in cauliflower and cook until cauliflower is tender.
- Stir in raisin and garbanzo beans until heated through.
- Serve over brown rice and top with cashews.
Nutrition Facts : Calories 193.9, Fat 3.8, SaturatedFat 0.5, Sodium 301.2, Carbohydrate 35.8, Fiber 8.2, Sugar 10, Protein 8.4
BENGALI BUTTERNUT SQUASH AND CHICKPEAS GARBANZOS
This recipe by Anjum Anand caught my eye. A vegetarian curry is made with butternut squash, chickpeas and the Bengali spice mixture, panch phoron (a blend of equal quantities of fenugreek, nigella seeds, fennel seeds, cumin and mustard seeds or celery seeds), also known as Bengali five-spice). I had most the ingredients so I was able to put it together quickly and easily. I did tweak to make the recipe work for us. Serve as a side or main over rice.
Provided by Rita1652
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a large non-stick pan over a medium heat. Add bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
- Add the onion, stir to coat in the spices, and fry for 4 minutes, or until softened and golden-brown.
- Add the ground turmeric, cumin and coriander, the salt, sugar and ginger and stir well. Add a 1/2 of water, stir and cook for a further 1-2 minutes.
- Add the butternut squash pieces and 1/2 - 1 cup boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
- Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve immediately.
HUMMUS WITH SPICED SUMMER SQUASH AND LAMB
If making this hummus for a finicky crowd, serve all the toppings in separate bowls and let people help themselves.
Provided by Deb Perelman
Categories Bon Appétit Dinner Appetizer Dip Condiment/Spread Hummus Chickpea Garlic Quick & Easy Quick and Healthy Ground Lamb
Yield 4 servings
Number Of Ingredients 17
Steps:
- Hummus:
- Process chickpeas in a food processor until powdery clumps form, about 30 seconds. Add garlic, tahini, lemon juice, and salt and process until smooth. With motor running, drizzle in 1/2 cup water and process until hummus is very smooth, light, and creamy. Spoon onto a large plate.
- Lamb and assembly:
- Mix together salt, coriander, cumin, and red pepper flakes (if using) in a small bowl. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb and press into a large 1 1/4"-thick patty; sprinkle with half of spice mixture and half of garlic. Cook, without moving, until browned and crisp, about 5 minutes. Turn over in pieces and cook until other side is browned and crisp, about 3 minutes. Continue to cook, breaking up and stirring, until cooked through, about 2 minutes longer. Using a slotted spoon, scoop lamb over hummus.
- Pour out and discard fat and wipe out skillet. Heat 1 Tbsp. oil over high. Cook squash in a single layer, undisturbed, until browned, about 4 minutes. Sprinkle with remaining spice mixture and garlic and cook, stirring, until squash is coated and cooked through, about 3 minutes. Spoon squash over lamb. Drizzle with more oil and top with herbs. Serve with pita.
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