Zucchini with Garbanzos in Yogurt

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Main Dishes Sides Vegetarian

Rancho Gordo cooked Garbanzo Beans with zucchini and yogurt in a silver dish

When your zucchini plants decide overnight to start producing, this recipe is such a winner. It's inspired by a recipe from the new book Falastin: A Cookbook by Sami Tamimi and Tara Wigley. You might recognize Tamimi's name from the seminal book, Jerusalem, with Yotam Ottolenghi.

The original recipe, Kousa bil laban, is a little fussier, but not much. The sauteed summer squash are topped with a luxurious yogurt sauce, thickened with an egg yolk. This is a simpler version, perfect for an easy weeknight meal.

  • ½ yellow onion, diced
  • 2 cloves garlic, sliced thin
  • 2 tablespoons olive oil
  • 1 jalapeño or serrano chile, diced
  • 1 large zucchini, cut into bite-sized cubes
  • 1 ½ cups cooked Rancho Gordo Garbanzo beans
  • 1 cup yogurt chives for garnish
  • Salt to taste

Serves 2 as a main dish or 4 as a side dish

  1. In a medium pan over medium heat, saute the onion and garlic with the olive oil until translucent, about 7 minutes.
  2. Add the chiles and continue to saute until soft, 4 or 5 minutes. Add the zucchini and continue to cook until they are almost done, about 7 minutes. Add the Garbanzos and heat through. Add salt to taste.
  3. Just before serving, add the yogurt and heat until just simmering. Transfer to a serving dish and sprinkle with chives.

Note: As with many recipes, the quantities are all approximate. More or less onion, garlic, or chile are all a matter of taste. We used goat milk yogurt.



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