This take on a classic dish brings into focus the produce of summer in a way that is equally light and satisfying. Although typically made with lima beans and bacon, this hearty vegetarian succotash features chickpeas, tomatoes and a riot of summer squash.
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 2 stalks scallion, chopped
- 1 ear of corn, husked
- 2 yellow squash, diced
- 2 cups cherry tomatoes, halved
- 1 15oz can low-sodium chickpeas (garbanzo beans), drained
- Juice of ½ lemon
- ½ teaspoon paprika (optional)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 8-10 fresh basil leaves
- In a large skillet, over medium heat, add the olive oil, onions, garlic, and scallions.
- While the aromatics are sautéing, slice the kernels off the cob of the corn.
- Add the corn, squash, cherry tomatoes, and chickpeas to the sauté pan and stir. Cover the sauté pan and allow to cook for 3-5 minutes.
- While the vegetables are cooking, juice the lemon and rough chop the basil leaves.
- Remove the lid, stir in the lemon juice, salt, pepper, and paprika and finish with basil.
- Cook for another minute. Serve immediately.