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Kabocha squash with peppers, tomatoes and garbanzo beans

Time 1 hour 20 minutes
Yields Serves 6 to 8
Kabocha squash with peppers, tomatoes and garbanzo beans
(Maria Alejandra Cardona / Los Angeles Times)
1

Prepare the garbanzo beans: Soak the beans in water overnight, then drain and rinse. Place in a saucepan with water to cover and simmer until tender, about 45 minutes. Drain and set aside.

2

Prepare the red pepper and tomatoes: Char the pepper under a broiler, then peel, seed and slice into strips. Repeat with the tomatoes, broiling until charred, then seed and chop.

3

Using a large sauté pan, brown the onions in a little of the olive oil, stirring frequently.

4

Add the garbanzo beans, red pepper, tomato and squash, along with enough water to surround the ingredients but not submerge them. Bring to a simmer and cook, loosely covered, until the squash is very tender, 40 to 50 minutes. Taste and season with salt, pepper and the remaining olive oil and a splash of good vinegar.

Adapted from a recipe by Andrea Crawford of the Roan Mills test kitchen.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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