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Garbanzos rancheros

Time 35 minutes
Yields Serves 6
Garbanzos rancheros
(Los Angeles Times)
1

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

2

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.

3

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.

4

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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