0 (0)

Sides, Vegetables, Vegetarian

Garbanzos rancheros

Garbanzos rancheros
Los Angeles Times

The pods are pale green and downy, and the bright beans within are tender and crisp. You can eat them straight out of the shell, or toss them into any number of dishes. No, they're not edamame. Nor are they ... Read more

Total time: 35 minutes | Serves 6
  • 2 cups diced zucchini (about 2 zucchini)
  • 1 Anaheim chile
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely diced
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin seeds
  • 2 cups corn kernels (from 2 to 3 ears)
  • 1 cup fresh peeled garbanzo beans
  • 2 1/4 cups seeded, diced tomatoes
  • 1 1/4 teaspoon salt, or more to taste
  • 2 sprigs fresh oregano
  • 2 green onions, including most of the tops, trimmed and chopped
  • 1 tablespoon chopped cilantro

Step 1Cut each zucchini lengthwise in quarters, then crosswise into half-inch pieces.

Step 2Remove the stem and tip from the Anaheim chile. Cut lengthwise in quarters. Remove any seeds, then cut crosswise in strips. Set the vegetables aside.

Step 3Heat 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.

Step 4Add 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.


Macarons filled with white chocolate peppermint ganache
Macarons filled with white chocolate peppermint ganache

Apple borsellini
Apple borsellini

Shrimp pil pil with merken
Shrimp pil pil with merken

Chocolate shortcakes with brandied cherries
Chocolate shortcakes with brandied cherries

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Jellied cranberry sauce
Herbed flageolet and cannellini beans
Olive oil mash
Warm Goat Cheese Bread With Tomatoes and Basil