Summer Squash and Chickpea Tagine over CousCous

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.

Chickpea and Summer Squash Tagine

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.

Chop the Squash

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.

Add Tomatoes

Serve over couscous with a dollop of sour cream and a liberal sprinkling of chopped cilantro.

Chickpea and Summer Squash Tagine

Ingredients

• 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)

Related articles

• Grilled Yellow Squash (And Other Ways to Eat Your Summer Squash Bounty) (seattlefoodshed.wordpress.com)
• Pasta with Zucchini, Garlic, and Pistachios (seattlefoodshed.wordpress.com)
• Cous Cous with Chicken and Apricots (cosmopolitanely.wordpress.com)
• Summer Squash Surplus (olemike.wordpress.com)

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