Kousa bil laban (Summer squash and chickpeas cooked in yogurt)
Appetizer, Side Dish • Chick Peas, Vegetarian
Source: Falastin: A Cookbook - Sami Tamimi & Tara Wigley
Serving size: four to six
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Ingredients
- 1 small summer squash or zucchini (1¾ lb/800g)
- 5 tbsp/75ml olive oil
- 1 onion, roughly chopped (1 cup/140g)
- 1 green chile, finely chopped
- 1 2/3 cups/400g Greek yogurt
- 1 egg yolk
- 1 x 14-oz/400g can cooked chickpeas, drained and rinsed (1¾ cups/240g)
- Salt and black pepper
- 2 large garlic cloves, crushed
- 1 cup/20g cilantro leaves, finely chopped
- ½ tsp Aleppo chile flakes, or ¼ tsp regular chile flakes (optional)
Directions
- Top and tail the summer squash, then quarter the whole squash lengthwise.
- Using a small knife, cut away and discard the core flesh and seeds.
- Cut the remaining firmer flesh into ½-inch/1.5cm dice and set aside.
- Put 2 tbsp of oil into a large saucepan, about 8 inches/20cm wide, and place over medium heat.
- Add the onion and cook for 5 minutes, stirring a few times.
- Add the chile, cook for 1 minute, then add the summer squash.
- Cook for another 5 minutes, stirring a few times, until the squash has become slightly greener and starts to soften.
- Put the yogurt and egg yolk into the small bowl of a food processor (or a countertop blender) and blend for 30 seconds, until smooth and runny.
- Pour into a small saucepan and place over high heat for about 3 minutes, stirring constantly with a wooden spoon, until the yogurt starts to bubble.
- Take care it does not come to a boil, as this will cause the yogurt to split.
- Once hot, add this to the pan of summer squash, along with the chickpeas, 1½ tsp of salt, and a grind of black pepper.
- Cook gently over low heat, stirring from time to time, for another 5 minutes.
- Keep an eye on the yogurt toward the end of cooking; it will split if it gets too hot.
- Meanwhile, put the remaining 3 tbsp of oil into a small saucepan and place over medium heat.
- Once hot, add the garlic and cook for 1-2 minutes, stirring frequently, until the garlic is a very light golden brown.
- Add the cilantro, stir for 5 seconds, and then set aside.
- Spoon the summer squash and sauce into a deep bowl (or individual serving bowls) and top with the garlic-cilantro mix.
- Sprinkle with the chile flakes, if desired, and serve either warm or at room temperature.
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