Spiced Summer Squash With Garbanzo Beans And Browned Onions - cooking recipe

Ingredients

1 lb small summer squash, quartered lengthwise, ends and seed core trimmed (about 4)
1 teaspoon kosher salt (divided)
3 tablespoons extra virgin olive oil (divided)
1 yellow onion, finely diced
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 large tomatoes, cut into 1/2 inch dice
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
1/4 cup water
1/4 cup fresh cilantro (divided)
1/8 teaspoon fresh ground black pepper

Preparation

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.