Garbanzos rancheros

Time 35 minutes
Yields Serves 6
Garbanzos rancheros
(Los Angeles Times)

Cut each zucchini lengthwise in quarters, then crosswise into half-inch pieces.


Remove the stem and tip from the Anaheim chile. Cut lengthwise in quarters. Remove any seeds, then cut crosswise in strips. Set the vegetables aside.


Heat the oil in a medium nonstick skillet. Add the onion, garlic and cumin seeds and cook until the onion is tender, about 3 minutes. Add the Anaheim chile, corn, garbanzos and tomatoes. Stir in the salt and add the oregano sprigs. Cook 5 to 7 minutes.


Add the zucchini and cook until the zucchini cubes are tender, 5 to 8 minutes. Spoon into a serving dish and sprinkle with the green onions and cilantro.

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