Need an easy, satisfying (and incidentally, vegetarian) weeknight dinner recipe that will also use up some of that summer squash you have lingering about the kitchen? This recipe from Mark Bittman is just for you.
In a large frying pan, saute a chopped onion, sliced summer squash (yellow or zucchini), some cumin, a pinch of saffron, and some salt and pepper in olive oil.
When the onion is soft, add a can of drained chickpeas and a large can of chopped up tomatoes + their juice. Bring to a boil, then cut the heat to a simmer and heat through.
Serve over couscous with a dollop of sour cream and a liberal sprinkling of chopped cilantro.
- 1 onion (chopped)
- 1 sliced squash (zucchini or summer)
- pinch of cumin
- pinch of saffront
- salt and pepper
- olive oil
- can of chickpeas
- large can chopped tomatoes
- sour cream (or plain yogurt)
- chopped cilantro (or chopped parsley)
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