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.
- 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
- In a medium pan over medium heat, saute the onion and garlic with the olive oil until translucent, about 7 minutes.
- 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.
- 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.